TriesteF Torte

Ingredients

• \ lb. almonds, grated with the skins
• \ lb. sugar
• 2 oz. grated roll or dry breadcrumbs
• 6 eggs

Method

1. 1

   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.

2. 2

   Fill a well-buttered tin and bake in a slow oven.

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.

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. 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. Roll out into four pi€;pes, 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. Ories-Torte. (Ground Rice Spongecake.) 10 oz. ground rice. 10 bitter almonds. 4 oz. sweet almonds. I lb. sugar. Grated peel and the juice of \ lemon. 10 ^%^s. Beat the yolks and sugar to a froth and add the grated almonds and sugar. Stir all for \ hour and then add alternately the ground rice and the whites of eggs, whisked stiffly. Fill a well-buttered cake tin and bake I hour. The cake may be cut through when cold and a layer of jam spread on the under half, the top then being placed on it again. 214 Gebdck : Torten und Kuchen. Pumpemiokel-Torte. (Pumpernickel Spongecake.) 4 oz. grated Pumpernickel. 4 oz. sweet almonds, lo bitter almonds. lo eggs. Grated rind of i lemon. I lb. sugar. 2 ground cloves. Beat the sugar with the eggs for ^ hour to a thick cream. Then add the grated almonds and spice, and finally the grated Pumpernickel which must be very dry. Glaze with sugar or chocolate icing. Baam-Torte. (Tree Spongecake.) 1 lb. sugar, loeggs. 2 to 3 grains cardamom. A little vanilla. The grated rind of a lemon. A small piece of mace. 14 oz. fiour. 4 oz. potato flour or corn- flour. 4 oz. sweet almonds. 10 bitter almonds. I tablespoonful rum. Cream the butter, add the sugar and beaten-up yolks of eggs and stir all for ^ hour. Then add the grated lemon peel, the almonds (grated in their skin), and the ground spice, adding then, alternately, the flour, sifted and mixed with baking powder and the whites of eggs whisked stiffly. Mix well. Butter a broad, shallow cake tin (Tortenform), line it with buttered paper, and pour sufficient of the mixture in to thinly cover the bottom. Place in the oven for a few minutes till slightly brown, then pour in enough to make another layer and bake as before, placing the tin now, however, on a pan of cold water, which must be renewed with fresh cold water immediately it begins to boil. This is to prevent the cake becoming overdone at the bottom. A few sheets of tin may also be placed under the cake tin. As each layer is baked, add another, until all of the mixture has been used up. Chocolate, or any other, icing may be spread over the cake, which may also be ornamented with marzipan, etc. A richer cake is obtained by baking three-quarters of the mixture on layers as described and then taking out Cakes. 215 of the tin. The rest of the mixture is then baked in two layers. Spread on the thicker portion a layer of good jam, cover with a layer of marzipan, and place the thinner layer of cake on this. Glaze with lemon icing and ornament with marzipan fruit or preserved fruit. For the layer of marzipan reckon ^ lb. sweet almonds, i lb. castor sugar and ^ gill rose water. (See recipe, page 224.) Baumkuchen. (Tree Cake.) It is impracticable to gi^e a recipe for this, as for the baking a special apparatus and mode of heating is necessary. Baumkuchen are obtainable from certain firms in Berlin and elsewhere, one of the chief being Schilling, Berlin W., Kurfiirstendamm 234. Sohokoladen-Topte. (Chocolate Cake.) 2 oz. almonds, grated in their skins. 4 tablespoonsful flour. 4 oz. butter. 4 eggs. 4 oz. chocolate dissolved in 2 tablespoonsful water. Vanilla flavouring. Cream the butter, add the sugar and beaten-up yolks and stir for % hour. Then add the flour, chocolate, grated almonds and the vanilla flavouring. Mix well and finally stir in the well-whisked whites of eggs. Fill a well-buttered cake tin and bake in a moderate oven for I hour. Rehruoken. (Saddle of Venison. —A Viennese Cake.) 6 oz. butter. 4 oz. sugar. 2 oz. flour. 6 eggs

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