Sand Torte

Ingredients

• a cup of butter
• three-fourths of a cup of sugar
• the yolks of two eggs
• two tablespoons of ground almonds
• the juice and zest of half a lemon
• a very scant cup of cornstarch or potato flour
• two tablespoons of flour
• the well-beaten whites of three eggs

Method

1. 1

   Melt butter, cool, then add sugar and beat.

2. 2

   Add yolks, almonds, lemon juice and zest, cornstarch, and flour.

3. 3

   Fold in beaten egg whites.

4. 4

   Pour into a buttered cake tin and bake for 35-40 minutes.

5. 5

   Cover with icing when cool.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 83. The excerpt below is the record exactly as published.

SAND TORTE— GERMAN Melt a cup of butter and skim carefully ; cool, and when stiff add three-fourths of a cup of sugar and beat hard ; when light break in the yolks of two eggs, two tablespoons of ground almonds, the juice and zest of half a lemon, a very scant cup of cornstarch or potato flour and two table- spoons of flour; when well beaten, fold in lightly the well- beaten whites of three egg

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