German Hrodtorte

Ingredients

• one pound of raw almonds
• four or five eggs
• one and one-half pounds of sugar
• twenty-four yolks
• one-half pound roasted, finely-ground bread crumbs
• rum
• two ounces of fine chopped citron
• the same of orange
• one-half ounce of cinnamon
• one-fourth of allspice
• twenty egg whites
• four ounces of flour

Method

1. 1

   Pound almonds with eggs, stir with sugar and yolks.

2. 2

   Moisten bread crumbs with rum, add to mixture with citron, orange, cinnamon, and allspice.

3. 3

   Carefully fold in beaten egg whites and flour.

4. 4

   Bake in a deep, round tin, cool upside down, and ice with rum or vanilla icing.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 22. The excerpt below is the record exactly as published.

German Hrodtorte. BREADTART. Pound fine in mortar: one pound of raw almonds with four or five eggs ; then stir until light with oneand one-half pounds of sugar in a bowl, adding twenty-four yolks gradually. At the same time moisten one- half pound roasted, finely-ground bread crumbs with rum (some use port or sherry wine) ; add it to the above mixture with two ounces of fine chopped citron, the same of orange, one-half ounce of cinnamon, one- fourth of allspice ; last stir in very carefully twenty egg whites, beaten very stiff, and four ounces of flour. When baked in deep, round tin, paper-lined, turn over at once on a sieve to cool. Ice with rum flavored or vanilla icing. Chocolate Torte. The same formula as above, only take two ounces less bread and moisten with warm water, to which add vanilla and lemon flavor, and add six ounces powdered chocolate or cocoa. Caramel Cake. Cream well one pound of shortening, one and one-half pounds of sugar

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