Meringue Torte

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 4 egg yolks
• 4 egg whites
• 1 1/2 cups cake flour, sifted 3 times
• 1 teaspoon cream of tartar
• 1 teaspoon baking powder
• 5 tablespoons milk
• 1 teaspoon vanilla or almond flavoring

Method

1. 1

   Cream butter, beat in sugar and egg yolks, one at a time.

2. 2

   Mix and sift flour and baking powder.

3. 3

   Add alternately with milk to first mixture.

4. 4

   Add flavoring.

5. 5

   Spread in 2 shallow cake pans lined with waxed paper.

6. 6

   Beat egg whites until stiff, add cream of tartar, and beat in sugar slowly.

7. 7

   Spread over cakes.

8. 8

   Bake 25 minutes at 250° F., then 20 minutes longer at 350° F.

9. 9

   Cool.

10. 10

    Spread with whipped cream or crushed sweetened strawberries and whipped cream or heavy sour cream.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 238. The excerpt below is the record exactly as published.

MERINGUE TORTE Bake Meringue mixture (p. 706) in shallow, round pan. Cover with crushed, sweetened strawberries and whipped cream. COTTAGE PUDDINGS AND SHORTCAKES 575 DATE AND NUT TORTE 1 cup chopped dates 1 cup sugar 1 teaspoon soda 2 eggs, well beaten 1 cup boiling water 1 cup flour, sifted 1 tablespoon butter 1 cup nut meats, cut in pieces Add soda to dates, pour over boiling water, and allow to stand 1 hour. Cream butter, add sugar, eggs, flour, dates, and nut meats. Spread in buttered pan 34 inch thick and bake 40 minutes in moder- ately slow oven (325° F.). Cut in squares and serve with whipped cream. MERINGUE TORTE ‘ 1 cup butter 1 teaspoon vanilla or almond V6 cup sugar flavoring 4 egg yolks 4 egg whites 11% cups cake flour, sifted 3 times l teaspoon cream of tartar 114 teaspoons baking powder 1 cup sugar 5 tablespoons milk Cream butter, beat in sugar and egg yolks, one at a time. Mix and sift flour and baking powder. Add alternately with milk to first mixture. Add flavoring. Spread in 2 shallow cake pans lined with waxed paper. Beat egg whites until stiff, add cream of tartar, and beat in sugar slowly. Spread over cakes. Bake 25 minutes at 250° F., then 20 minutes longer at 350° F. Cool. Spread with whipped cream or crushed sweetened strawberries and whipped cream or heavy sour cream, etc. MOCHA TORTE 4 egg yolks 34 cup cake flour 1 cup powdered sugar _ 1 teaspoon baking powder

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