Lagen-Torte

Ingredients

• I lb. flour
• \ lb. sugar
• \ lb. butter
• 6 raw yolks
• 4 boiled yolks

Method

1. 1

   Sift the flour, pull the butter into small pieces, add to the flour, stir in the sugar and the rubbed hard-boiled yolks, the 6 well-beaten raw yolks, and mix thoroughly and quickly to a paste.

2. 2

   Roll out into four pieces, bake on buttered sheets of tin, spread three of them each with a different jam and spread an icing of any kind over the top.

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.

\ lb. butter. \ lb. sweet almonds. 2 oz. potato fiour. 8 eggs. Cream the butter, add the beaten-up yolks and sugar, and stir for J hour. Then stir in alternately the flour (mixed with the grated almonds) and the whites, whisked stiffly. Fill a well-buttered tin and bake about an hour. Cover with chocolate icing. \ lb. butter. 6 eggs. \ lb. chocolate. TriesteF Torte. ^ lb. almonds, grated with the skins. \ lb. sugar. 2 oz. grated roll or dry breadcrumbs. Cream the butter, add the beaten-up yolks and sugar gradually, the grated almonds and chocolate, and finally the grated roll and the whites of eggs, whisked stiffly. Fill a well-buttered tin and bake in a slow oven. Linzer Torte. I lb. flour, lo oz. butter. \ lb. blanched, grated sweet almonds. lo bitter almonds. 2 tablespoonsful rum. lo oz. sugar. 5 eggs. Jam. Cream the butter, then add the beaten-up ^ggs^ sugar, almonds, rum and flour. Stir well, working the paste with the hands finally. Leave in a cbol place for an hour, then roll out, place on two buttered sheets of tin and bake a light brown. Allow to cool, spread jam on one portion, cover with the other, and spread over the top layer any icing desired. I lb. flour, f lb. sugar, f lb. butter. Cakes. 213 Wiener Torte. 6 yolks. 4 whites of eggs. Grated rind of a lemon. Cream the butter, add sugar and the beaten-up yolks, and stir \ hour. Then add the grated lemon peel and alternately the flour, and whisked whites of eggs. Roll out in three pieces and bake on buttered tins. Place the layers on each other, spreading jam between. I lb. flour. I lb. firm butter. Lagen-Torte. \ lb. sugar. 6 raw yolks. 4 boiled yolks

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