Some torte recipes

DOBOS TORTE

Cream yolks of six eggs with one-half pound of powdered sugar; add three-fourths cup of flour sifted three times; then add beaten whites of six eggs lightly and carefully into the mixture. Butter pie plates on under side and sprinkle with flour lightly over the butter and spread the mixture very thin. This amount makes one cake of twelve layers.
Remove layers at once with a spatula.

*Filling.*--Cream one-half pound of sweet butter and put on ice immediately; take one-half pound of sweet chocolate and break it into a cup of strong liquid coffee; add one-half pound of granulated sugar and let it boil until you can pull it almost like candy; remove from fire and stir the chocolate until it is quite cold. When cold add the chocolate mixture to the creamed butter. This filling is spread thin
between the layers, spread the icing thicker on top and sides of the cake. This is very fine, but care must be taken in baking and removing the layers, as layers are as thin as wafers. Bake and make filling a day or two before needed.


BROD TORTE

Take six eggs, seven tablespoons of granulated sugar, seven tablespoons of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon of allspice, one tablespoon of jelly, grated rind and juice of one lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half wine glass of brandy. Beat yolks of eggs well and add sugar and beat until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and brandy. Then add beaten whites, and bake slowly about forty minutes.


RYE BREAD TORTE

Beat the yolks of four eggs very light with one cup of sugar; add one cup of sifted dry rye bread crumbs to which one teaspoon of baking-powder and a pinch of salt have been added. Moisten one-half cup of ground almonds with two tablespoons of sherry, add and lastly fold in the beaten whites of eggs. Bake in ungreased form in moderate oven.


ZWIEBACK TORTE

Beat the yolks of six eggs with one and one-eighth cups of sugar, add one-half box of zwieback, which has been rolled very fine, add one teaspoon of baking-powder, season with one tablespoon of rum or sherry wine and one-half teaspoon of bitter almond extract. Lastly fold in the stiffly-beaten whites of the six eggs and bake in ungreased form in moderate oven three-quarters of an hour.


CHOCOLATE BROD TORTE

Separate the yolks and whites of ten eggs. Beat the yolks with two cups of pulverized sugar. When thick add one and three-fourth cups of sifted dry rye bread crumbs, one-half pound of sweet almonds, also some bitter ones, grated or powdered as fine as possible, one-fourth pound of citron shredded fine, one cake of chocolate grated, the grated peel of one lemon, the juice of one orange and one lemon, one tablespoon of
cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a wine glass of brandy. Bake very slowly in ungreased form. Frost with a chocolate icing, made as follows: Melt a small piece of chocolate. Beat the white of an egg stiff with scant cup of sugar, and stir into the melted chocolate and spread with a knife.

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.

Burnt Almond Torte recipe

BURNT ALMOND TORTE

Beat up four eggs with one cup of sifted powdered sugar. Beat until it
looks like a heavy batter. When you think you cannot possibly beat any
longer stir one cup of sifted flour with one-half teaspoon of
baking-powder. Stir it into batter gradually and lightly, adding three
tablespoons of water. Bake in jelly tins. Filling: Scald one-fourth
pound of almonds (by pouring boiling water over them), remove skins, put
them on a pie plate and set them in the oven to brown slightly.
Meanwhile, melt three tablespoons of white sugar, without adding water,
stirring it all the while. Stir up the almonds in this, then remove them
from the fire and lay on a platter separately to cool. Make an icing of
the whites of three eggs beaten very stiff, with one pound of pulverized
sugar, and flavor with rose-water. Spread this upon layers and cover
each layer with almonds. When finished frost the whole cake, decorating
with almonds.

Chocolate and Date torte

CHOCOLATE TORTE

Take nine eggs, one-half pound of pulverized sugar, one-half pound of
almonds, half cut and grated; one-half pound of finest vanilla chocolate
grated, one-half pound of raisins, cut and seeded; seven soda crackers,
rolled to a powder; one teaspoon of baking-powder, juice of three lemons
and one-fourth glass of wine. Beat whites of eggs to a stiff froth and
stir in last. Beat yolks with sugar until very light; then add
chocolate, and proceed as with other torten.

DATE TORTE

Beat one-half pound of pulverized sugar with the yolks of six large
eggs. Beat long and steadily until a thick batter. Add one-half pound of
dates, cut very fine, one teaspoon each of allspice and ground cinnamon,
one-fourth pound of chocolate grated, juice and peel of one lemon, three
and one-half soda crackers, rolled to a fine powder, one teaspoon of
baking-powder, and last the stiff-beaten whites. Bake slowly. Cake can
be cut in half and put together with jelly.