Burnt Almond Torte
Ingredients
- 4 eggs
- 1 cup of sifted powdered sugar
- 1 cup of sifted flour
- 1/2 teaspoon of baking-powder
- 3 tablespoons of water
Instructions
Beat up eggs with powdered sugar. Beat until it looks like a heavy batter. When you think you cannot possibly beat any longer stir flour with baking-powder. Stir it into batter gradually and lightly, adding water. Bake in jelly tins.
Filling
- 1/4 pound of almonds
- 3 tablespoons of white sugar
- whites of 3 eggs
- 1 pound of pulverized sugar
- rose-water
Instructions
Scald 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 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 beaten very stiff, with 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.
Print recipe/article only
Save to del.icio.usSource
The International Jewish Cook Book (1919).
Post a Comment