Brot Torte

Ingredients

• Jib. of sweet almonds
• Jib. finely sifted sugar
• the grated rind of a lemon
• a pinch of cinnamon
• two or three cloves pounded
• about 6oz. crumb of brown bread
• a full tablespoonful of Tokay or Spanish wine
• two whole eggs
• the yolks of six more
• the stiffly-whipped whites of four eggs
• Rub 12oz. of cane loaf sugar
• the juice of half a large orange

Method

1. 1

   Blanch and pound the almonds, moistening them with water.

2. 2

   Work in sugar, lemon rind, cinnamon, and cloves.

3. 3

   Moisten bread crumb with wine, stir into the mixture, and beat in eggs until light.

4. 4

   Add whipped egg whites and bake in a buttered mould.

5. 5

   Ice with sugar mixed with orange juice after cooling.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 99. The excerpt below is the record exactly as published.

Brot Torte. — Blanch and pound Jib. of sweet almonds, moistening them in the mortar as you pound them with a few drops of water to prevent their stiffening ; then work into them first Jib. finely sifted sugar, adding gradually (keeping it stirred all the time) the grated rind of a lemon, a pinch of cinnamon, and two or three cloves pounded (or mixed spice to taste) ; moisten about 6oz. crumb of brown (in Austria it is of course the local black) bread, with a full tablespoonful of Tokay or Spanish wine, stir this into the mixture, and then beat in two whole eggs and the yolks of six more ; beat this all together till it is quite light and rothy (this will take half an hour), then add the stiffly- FOREIGN CAKES. 155 whipped whites of four eggs, and hake in a well-buttered fancy mould. The heat of the oven should be even and moderate, for if too hot the torte will be raw in the centre and hard outside. Leave it in the mould till nearly cold, then turn it out, and when perfectly cold ice with the following : Rub 12oz. of cane loaf sugar on the peel of an orange till it has absorbed all the yellow part, then pound and sift it, adding a very little more finely sifted sugar if it does not weigh quite 12oz. ; put this sugar in a delicately clean pan with the juice of half a large orange

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