Brodtorte

Ingredients

• One half pound blanched almonds chopped fine
• 14 eggs
• 1 pound powdered sugar
• Y4 pound rye bread crumbs
• Y^ pound macaroons rolled fine
• 2 tablespoonfuls grated chocolate
• 2 teaspoonfuls cinnamon
• 1 nutmeg grated
• the grated rind of 2 lemons
• Y4 pound fine-cut citron
• Y^ cup of brandy or rum

Method

1. 1

   Cut rye bread into slices and dry in the oven, then roll fine.

2. 2

   Weigh 0.25 pound and wet with brandy.

3. 3

   Put sugar in a bowl, make a hollow, add yolks one at a time, stirring for 30 minutes.

4. 4

   Gradually add all ingredients, then fold in beaten egg whites.

5. 5

   Line a cake pan with buttered paper, pour in mixture, and bake in a slow oven.

6. 6

   Top with chocolate icing.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 373. The excerpt below is the record exactly as published.

Brodtorte. — One half pound blanched almonds chopped fine, 14 eggs, 1 pound powdered sugar, Y4 pound rye bread crumbs, y^ pound macaroons rolled fine, 2 tablespoonfuls grated chocolate, 2 teaspoonfuls cinnamon, 1 nutmeg grated, the grated rind of 2 lemons, Y4 pound fine-cut citron, Y^ cup of brandy or rum

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