Fence Tart

Ingredients

• 4 whites of eggs
• 1/3 tsp. cream of tartar
• 3 yolks of eggs
• 1 1/2 cups of sugar
• 1 pinch of salt
• 1 cup flour
• 1/3 of 1/2 lb. bitter chocolate
• 1 tsp. of vanilla
• 1 cup of powdered sugar
• 1 1/2 cups of cream
• 1/2 pt. whipped cream
• 1 package Knox gelatine
• 1 cup of water
• 1 tsp. of vanilla
• 1 pt. whipped cream
• 1 1/2 doz. ladyfingers or macaroons

Method

1. 1

   The first layer: Whip whites of eggs to thin froth, add salt and cream of tartar, then whip to a stiff froth, mix in the sugar and then the yolks of eggs whipped to a cream.

2. 2

   Mix the flour in lightly and bake this batter in a buttered, round, loose bottom pan.

3. 3

   Loosen edge of layer and arrange ladyfingers or macaroons around in circle.

4. 4

   The second layer: The dissolved bitter chocolate, sugar, cream and vanilla are boiled for 2 minutes, stirring constantly; stir in the dissolved gelatine, set the mixture in cold water and continue stirring until it begins to thicken, then add the 0.5 pt of whipped cream and spread the mixture over the baked layer.

5. 5

   The third layer is made exactly like the second layer only using the pink coloring instead of the bitter chocolate; after the whipped cream is added, spread the mixture over the chocolate layer.

6. 6

   Before serving, spread the 1 pt of whipped cream, to which has been added a little sugar and vanilla, over the cake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 148. The excerpt below is the record exactly as published.

1 cup of water 1 % cups of sugar % lb. ground almonds 1% tsps. of baking powder % lb. of butter 2 cups of flour For Filling, 1 pt. of whipped cream Preparation : Stir the butter, sugar and yolks of eggs to a cream. Add the chocolate dissolved in water, unblanched, ground almonds, flour and baking powder and the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake in a slow oven. Mix the whipped cream with sugar and vanilla and fill or cover tihe tart with it be- fore serving. No. 92— ENGLISH BRIDE'S CAKE (FRUIT CAKE). 1 lb. of butter % tbsp. of ground cloves 1 lb. brown sugar 4 ground nutmegs 10 eggs 1 tsp. of baking soda 1 lb. of flour 1 cup of molasses 1 pt. of brandy 10 lbs. of raisins 1 tbsp. ground cinnamon 4 lbs. of currants 2 lbs. finely cut citron 1 tbsp. of ground bark of nutmeg tree Preparation: The butter is stirred to a cream with sugar and yolks of eggs. Then work in % lb. of flour, the brandy mixed with the spices and the molasses in which the soda is dissolved, the beaten whites of eggs, then raisins, currants, citron and the other % lb. of flour. The cake is baked 3 to 4 hours. Remarks: This cake may be kept 20 years and longer and will still be palatable. Wine is served with it. No. 93— GOOD TART DOUGH. % lb. of butter % lb. of sugar 2 yolks of eggs 1 tbsp. of brandy % lb. of blanched, ground 2 cups of flour almonds % cup of cracker crumbs Preparation : Cream the butter with sugar, egg yolks and brandy, and add the flour. Roll out the dougih and line a round, loose bottom pan with it. Strew with % cup of cracker crumbs and 1/4 lb. blanched, ground almonds. Spread the fruit on the almonds. This dough is very good for any kind of Fruit Tart. — 311— No. 94r— CHOCOLATE TART No. 2. 6 eggs 20 chopped almonds 1 cup sugar % cup of flour % lb. chopped bitter chocolate 1 heaping tsp. of baking powder For Filling. 1 pt. of whipped cream Prepeiration: Beat the whites of eggs to a stiff froth, add tihe chopped bitter chocolate and almonds, then yolks of eggs and sugar, and lastly the flour and baking powder. Bake in two layers. A little before serving, spread whipped cream be- tween the layers. ■ No. 95— FILLED SAND TART. Sand tart batter as in No. 82. For Filling. 1 glass of fine fruit marmalade For Frosting. Rum frosting according to Chapter 20, No. 22 Preparation: The sand tart batter should be baked in 3 layers; when cold, spread the fruit marmalade between the layers. Then cover with rum frosting. No. 96— TREE TART. 7 egga 1 cup finest flour 1 cup sugar Chocolate or sour filling Preparation: Beat the yolks with a rotary egg beater, add 1/^ cup sugar and beat well again, the'.i set aside. Beat whites to stiff froth, add other i/^ cup sugar. Mix both and add 1 cup flour measured before sifting. Butter pans, dredge them with flour and put the batter in. Bake in 8 layers in a slow oven. Spread dhocolate or sour cream filling as in No. 76. between the layers. You may also cover with a frosting if you wish. — ■ No. 97— FENCE TART. First Layer. 4 whites of eggs 1/3 tsl>. cream of tartar 3 yolks of eggs 1 % cups of sugar 1 pinch of salt 1 cup flour Second Layer. 1/3 of % lb. bitter chocolate 1 tsp. of vanilla dissolved in ^ cup hot % package Knox gelatine dis- water solved in % cup of water 1 cup of powdered sugar 1 % cups of cream Vz Pt. whipped cream Third Layer. % package Knox gelatine with 1 cup of powdered sugar pink coloring dissolved in 1% cups of cream % cup of water % pt. whipped cream 1 tsp. of vanilla —312— For the Covering. 1 pt. whipped cream For the Fencing. 1% doz, ladyfingers or macaroons

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