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Torte Happy!

There are 7 1/2 pages in German Handwriting of recipes written carefully with pen and ink.  You can tell these were done with pen and ink, but Ellie thinks the instrument may have been a fountain pen dipped into an ink well.  I am old enough to remember that the school desks, when I was in first grade, had a hole in them that had been used for ink wells by students many years before.  The fountain pens had various width tips.  This writing looks like it was done that way.

I recognize the word “Torte” on all those pages and Mom really admired a pretty one.  The word doesn’t translate that well to American English but it can range from a rich cake, pound cake, a flan, shortbread, etc. The first two recipes are for “Sandtorte” and they seem to me to be a pound cake.

In researching for these recipes I learned that older German cookbooks give what are called Ei schwer (literally, “egg weight”) recipes for sand cake. According to this sensible system, specific amounts of ingredients are not provided; rather everything is given in proportion relative to the weight of the eggs used. I think that’s what is inferred by the Nelson Torte recipe.

GermanWriting1

Sandtorte! Nr.1
1£ Mehl, 1£ Zucker, 1£ Butter, 12 Eier, eine Tasse Rum nach Belieben das Eiweiß zu starkem Schaum geschlagen. Butter und Zucker werden zu Schaum gerührt danach werden die Eidotter hinzugegeben, dies wird eine ½ St. stark gerührt, dann tut man Mehl, die Gewürze Back- pulver und den Schnee dran, dies läßt man in einer gut ausgestrichenen Form bei guter Hitze backen.

 

Sandtorte Nr. 2.
Man rührt 100 gr. Butter schaumig u gibt 3 Eier u 125 gr. Zucker darunter. Unter stetem Rühren gibt man dann 250 gr. Mehl 2 Eßl. Milch, ½ Päckchen Back- pulver u etwas abgeriebene Zitronenschale, füllt die Masse in eine Springform u backt bei mäßiger Hitze.

 

Kaiser-Torte!
Man bereitet den Teig wie zur Sandtorte u teilt ihn in drei Teile. Einen derselben färbt man mit Cochsmilk, den zweiten mit etwas Schoko- lade u den dritten läßt man ungefärbt. Hier- von backt man 3 Tortenböden, bestreicht 2 derselben mit Marmelade legt sie aufeinander, rundet die Torte ab u verziert nach Belieben.

 

Nelsen-Torte.
12 Eigelb werden mit ¼ £ Zucker schaumig gerührt ½ St. lang, dann gibt man tropfenweise Marolschino hinzu u zuletzt den Eischnee u ½ £ feines Mehl man backt ihn ½ St.

 

German:
Sandtorte! Nr.1
1£ Mehl, 1£ Zucker, 1£ Butter, 12 Eier, eine Tasse Rum nach Belieben das Eiweiß zu starkem Schaum geschlagen. Butter und Zucker werden zu Schaum gerührt danach werden die Eidotter hinzugegeben, dies wird eine ½ St. stark gerührt, dann tut man Mehl, die Gewürze Back- pulver und den Schnee dran, dies läßt man in einer gut ausgestrichenen Form bei guter Hitze backen.

Google Translate:
Tart! No.1
Beaten 1 pound of flour, one pound sugar, one pound of butter, 12 eggs, a cup of rum to taste the egg whites to thick foam. Butter and sugar are stirred into foam after which the egg yolks added, this will be a ½ hour stirred vigorously, then you do flour, turn the spices baking powder, and the snow, it is left to bake in a well-swept shape with good heat.

My interpretation:
Tart! No.1
1 pound of flour
1 pound sugar
1 pound of butter
12 eggs
1 cup of rum to taste

Beat the egg whites until stiff. Cream butter and sugar, then add the egg yolks.  Beat vigorously for 1/2 hour.  Then add flour, the spices and baking powder.  Lastly, fold in the beaten egg white.  Pour into a round pan and bake at a moderate heat.

How did I do?

 

German:
Sandtorte Nr. 2.
Man rührt 100 gr. Butter schaumig u gibt 3 Eier u 125 gr. Zucker darunter. Unter stetem Rühren gibt man dann 250 gr. Mehl 2 Eßl. Milch, ½ Päckchen Back- pulver u etwas abgeriebene Zitronenschale, füllt die Masse in eine Springform u backt bei mäßiger Hitze.

Google Translate:
Tart No. 2
Stirring 100 g butter 3 eggs are frothy u u 125 gr sugar underneath. With constant stirring is then added 250 g flour 2 tablespoons milk, ½ sachet baking powder u little grated lemon peel, the mass fills u in a springform pan over moderate heat bakes.

My interpretation:
Sand Torte No. 2
Beat 3 eggs until frothy.  Stir together 100 g butter and 125 gr sugar.  While stirring constantly,  add 250 gr flour, a tablespoon milk, 1/2 packet baking powder and a little grated lemon peel.  Fill a spring from pan with the batter and bake in a moderate oven.

 

German:
Kaiser-Torte!
Man bereitet den Teig wie zur Sandtorte u teilt ihn in drei Teile. Einen derselben färbt man mit Cochsmilk, den zweiten mit etwas Schoko- lade u den dritten läßt man ungefärbt. Hier- von backt man 3 Tortenböden, bestreicht 2 derselben mit Marmelade legt sie aufeinander, rundet die Torte ab u verziert nach Belieben.

Google Translate:
Kaiser cake!
You prepare the dough as for sponge cake u divide it into three parts. One of them is colored with Cochsmilk, the second with a little choco-u the third one can be uncolored. Of this man 3 bakes cake layers, sweeps 2 of that jam with each other, they shall, rounds out the cake from u decorated as desired.

My Interpretation:
Emperor’s Torte!
Prepare your best Sandtorte.  Divide batter in three parts.  Dye one of them a color of your choice, color the second with a little chocolate and leave the third uncolored.  Bake in three separate round cake pans.  Assemble the rounds with jam between the layers and decorate as desired.

 

German:
Nelsen-Torte.
12 Eigelb werden mit ¼ £ Zucker schaumig gerührt ½ St. lang, dann gibt man tropfenweise Marolschino hinzu u zuletzt den Eischnee u ½ £ feines Mehl man backt ihn ½ St. 

Google Translate:
Nelsen cake.
12 egg yolks are stirred frothy sugar ¼ £ ½ hours long, then you are instilled Marolschino u last the egg whites ½ u £ fine flour to bake him ½ St.

My Interpretation:
Nelsen Torte.
Beat 12 egg yolks with 1/4  pound of sugar for 1/2 hour, then add Maraschino.  Add egg white (beaten stiff) and 1/2 pound fine flour.  Bake ½ hour.

I researched the name of this recipe but got no results.  I am guessing that “Nelsen” was the person who created the recipe.  Probably what made it special was the Maraschino flavoring.  It is a clear liqueur flavored with Marasca cherries, which were originally from Dalmatia (Croatia) but are grown today mostly in Northern Italy. The liqueur’s distinctive flavor comes from those Marasca cherries and crushed cherry pits, which lend an almond-like flavor. Honey is also part of the ancient recipe. The distillate matures for at least two years in ashwood vats, since this wood does not lend its colour to the liqueur, and is then diluted and sugared. 

 

 

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One response »

  1. Hello, I found this while searching for a recipe for the Kaiser Torte and thought this might be helpful:the word you read as “Cochsmilk” actually is “Cochenille” (=carmine), a bright red pigment. The layered cake is meant to resemble the flag of the German Empire (black,white and red). Hence the name: Kaiser Torte. 🙂

    Reply

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