Sand-Torte (Tourte de Sable)

Ingredients

• ½ lb. fresh batter
• ½ lb. caster sugar
• 8 eggs
• ½ lb. best Vienna flour
• ½ oz. grated chocolate
• ½ lemon
• 1 teaspoonful powdered cinnamon
• 1 liqueur glass old rum

Method

1. 1

   Work butter and sugar to a cream, add yolks one by one, and beat for about twenty minutes.

2. 2

   Add lemon rind, cinnamon, rum, and flour.

3. 3

   Whisk egg whites to a stiff froth, add to the mixture, fill moulds, sprinkle with chocolate, and bake for about fifty minutes.

4. 4

   Unmould, cool, and cover with water icing.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 478. The excerpt below is the record exactly as published.

d lemon -rind. Flour the paste-board and roll out the paste to two round shapes. Stamp out each with a large round cutter, roll out the trimmings and cut it into half-inch strips, fix these round the edge of the paste to form borders. Spread the centre of the paste with dissolved apricot marmalade, and fill up with the following mixture : — Pound in a mortar six ounces blanched and dried almonds, add one white of egg and three yolks, some lemon-juice, and six ounces caster sugar. When quite smooth work in the whites of four eggs whisked to a stiff froth, also four ounces of sifted flour. See that the gateaux are well and evenly spread with this mixture, and bake in a moderately heated oven for about forty minutes. 1759. Sava rin a la Charivari. — Prepare and bake a savarin border (No. 1627). When cold soak it slightly with a syrup, flavoured richly with maraschino, chartreuse, and curapoa, and ice over with lemon-flavoured transparent icing. Fill the centre with partially set cream and custard mixed with glace or crystallised fruits all cut into thin slices. Arrange this cream so as to give it a dome-shaped appearance. Decorate with a little red currant jelly, and set the dish on the ice till wanted for table. 1760. Sand-Torte ( Tourte de Sable). — ■§■ lb. fresh batter, | lb. caster sugar, 8 eggs, ^ lb. best Vienna flour mixed with a small quantity of potato flour, ^ oz. grated chocolate, ^ lemon, \ tea- spoonful powdered cinnamon, 1 liqueur glass old rum

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