Baam-Torte (Tree Spongecake)

Ingredients

• 1 lb. sugar
• loeggs.
• 2 to 3 grains cardamom
• A little vanilla.
• The grated rind of a lemon.
• 14 oz. fiour.
• 4 oz. potato flour or corn-flour.
• 4 oz. sweet almonds.
• 10 bitter almonds.
• I tablespoonful rum.

Method

1. 1

   Cream the butter, add the sugar and beaten-up yolks of eggs and stir all for 0.5 hour.

2. 2

   Then add the grated lemon peel, the almonds (grated in their skin), and the ground spice, adding then, alternately, the flour, sifted and mixed with baking powder and the whites of eggs whisked stiffly.

3. 3

   Mix well.

4. 4

   Butter a broad, shallow cake tin (Tortenform), line it with buttered paper, and pour sufficient of the mixture in to thinly cover the bottom.

5. 5

   Place in the oven for a few minutes till slightly brown, then pour in enough to make another layer and bake as before, placing the tin now, however, on a pan of cold water, which must be renewed with fresh cold water immediately it begins to boil.

6. 6

   This is to prevent the cake becoming overdone at the bottom.

7. 7

   A few sheets of tin may also be placed under the cake tin.

8. 8

   As each layer is baked, add another, until all of the mixture has been used up.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 87. The excerpt below is the record exactly as published.

Baam-Torte. (Tree Spongecake.) 1 lb. sugar, loeggs. 2 to 3 grains cardamom. A little vanilla. The grated rind of a lemon. A small piece of mace. 14 oz. fiour. 4 oz. potato flour or corn- flour. 4 oz. sweet almonds. 10 bitter almonds. I tablespoonful rum.

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