Alliance Tourte

Ingredients

• Bake three layers
• one layer of the Brod Tourte
• one layer of the Vienna Almond Tourte
• and one layer of the Mixture No. 248.
• Spread one layer with apricot marmalade
• one layer with raspberry marmalade

Method

1. 1

   Bake three layers: one layer of the Brod Tourte, one layer of the Vienna Almond Tourte, and one layer of the Mixture No.

2. 2

   248.

3. 3

   Spread one layer with apricot marmalade, one layer with raspberry marmalade, put together, spread with an almond icing and put in the oven to dry.

4. 4

   Let cool and ice with fondant in three colors.

5. 5

   Decorate with royal icing and fruit glace.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 40. The excerpt below is the record exactly as published.

ALLIANCE TOURTE. Bake three layers: one layer of the the Brod Tourte, one layer of the Vienna Almond Tourte, and one layer of the Mixture No. 248. Spread one layer with apricot marmalade, one layer with raspberry marmalade

Cook this with the app: pantry check, scaling, and the assistant.