Sandtorte

Ingredients

• Melt Ys pound of butter
• Sift 4 ounces flour
• and 4 ounces cornstarch
• 1 teaspoonful baking powder
• Stir the yolks of 8 eggs
• Vs pound powdered sugar
• the grated rind of 1 lemon
• 1 teaspoonful vanilla

Method

1. 1

   Melt butter and cool.

2. 2

   Sift flour, cornstarch, and baking powder.

3. 3

   Stir yolks with sugar for 15 minutes, add lemon rind and vanilla, then flour.

4. 4

   Slowly add butter and beaten egg whites.

5. 5

   Bake in a double pan to prevent burning.

6. 6

   Ice with a glaze of powdered sugar, lemon juice, and water.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 373. The excerpt below is the record exactly as published.

Sandtorte. — Melt Ys pound of butter, remove the scum, ponr the butter into a cup leaving the sediment :n saucepan ; set the CAKES, TORTBN, Etc. 661 bntter aside to cool. Sift 4 ounces floar and 4 ounces cornstarch with 1 teaspoonful baking powder. Stir the yolks of 8 eggs with Vs pound powdered sugar 15 minutes; add the grated rind of 1 lemon, and 1 teaspoonful vanilla

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