torte, torts recipes

MOCHA TORTS

Beat one cup of powdered sugar with the yolks of four eggs; when very
light, add one cup of sifted flour in which has been mixed one teaspoon
of baking-powder, add three tablespoons of cold water, one-half teaspoon
of vanilla, one tablespoon essence of mocha, add the stiffly-beaten
whites and bake fifteen to twenty minutes in two layer pans in a
moderate oven. Spread when cold with one-half pint of cream to which has
been added one tablespoon of mocha essence, one and one-half tablespoon
of powdered sugar and then well whipped. Garnish with pounded almonds.


BREMEN APPLE TORTE

Take seven peeled and cored apples, six tablespoons of sugar, two
tablespoons of butter, and cook together until apples are soft. Cream
six eggs; add to them one pint of sour cream, one tablespoon of vanilla,
one-half teaspoon of cinnamon, and sugar to taste; then pour into the
cooked apples and let all boil together till thick. Remove from stove.
Take three cups of finely rolled zwieback, and in the bottom of a
well-greased pan put a layer of two cups of crumbs, then a layer of the
apple mixture, a layer of the remaining crumbs, and lastly lumps of
butter over all. Bake one hour.


SAND TORTE

Cream one-half pound of butter with one-half pound of sugar; drop in,
one at a time, the yolks of six eggs. Add one small wine glass of rum,
one-fourth pound of corn-starch, and one-fourth pound of flour that have
been thoroughly mixed; one teaspoon of baking-powder, the beaten whites
of six eggs. Bake one hour in a moderate oven.


ALMOND CAKE OR MANDEL TORTE, one way

Take one-half pound of almonds and blanch by pouring boiling water over
them, and pound in a mortar or grate on grater (the latter is best).
Beat yolks of eight eggs vigorously with one cup of sugar, add one-half
lemon, grated peel and juice, one tablespoon of brandy, and four
lady-fingers grated, the almonds, and fold in the stiffly-beaten whites
of eggs. Bake in moderate oven one hour.


ALMOND CAKE OR MANDEL TORTE, another way

Take one-fourth pound of sweet almonds and one-eighth pound of bitter
ones mixed. Blanch them the day previous to using and then grate or
pound them as fine as powder. Beat until light the yolks of nine eggs
with eight tablespoons of granulated sugar. Add the grated peel of one
lemon and one-half teaspoon of mace or vanilla. Beat long and steadily.
Add the grated almonds and continue the stirring in one direction. Add
the juice of the lemon to the stiff-beaten whites. Grate four stale lady
fingers, add and bake slowly for one hour at least.

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