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Spice Torte

Here are two recipes for a Spice Torte.  The first one uses burnt sugar to enhance the spicy flavor.  Mom liked the bitterness of burnt sugar frosting and we would often see it on her cakes. Both recipes are not specific about the measurements for the spices added, so can we assume it means “to your own taste”.  Most American recipes give measurements for spices, but aren’t those guidelines really?

Spicetorte1German:
Gewürz-Torte, Nr. 1
1£ Butter u ½ £ Zucker werden schaumig gerührt u mit 4 Eier ganz verrührt, ½ £ Zucker wird gebrannt, wenn er braun ist gibt man schnell ¼ lt. Milch hinein u rührt weiter, daß der Zucker nicht klumpig wird Diese braune Zuckermasse gibt man zu der gerührten Butter u nach u nach 1 £ gutes Mehl u 2 Eßl. Kakao, Zimmt, Zitronat, Mandeln, Nelken, Pfeffer, Muskat Korinthen u 1 Packchen Backpulver. Backen ¾ – 1 St.

Google Translate:
Spice Cake, Number 1
1 pound butter ½ u £ sugar foamy stirred u stirred with 4 eggs whole, ½ £ sugar is burned, if it is brown it is fast ¼ lt u further stirred into milk, not that the sugar is lumpy This brown sugar mixture is added to the stirred butter after u u u good for 1 pound flour 2 tbsp cocoa, cinnamon, lemon peel, almonds, cloves, pepper, nutmeg, currants u 1 Packchen baking powder. Bake ¾ – 1 pc

My Interpretation:
Spice Torte #1

Stir together 1 pound butter, ½ pound sugar and 4 whole eggs until foamy. Make burnt sugar by quickly browning ½ pound sugar then combine with ¼ liter milk until sugar is dissolved, then combine with stirred butter mixture. Add 1 pound flour, 2 tablespoons cocoa, cinnamon, lemon peel, almonds, cloves, pepper, nutmeg, currants and 1 packet baking powder. Bake ¾ to 1 hr.

Spicetorte2German:
Gewürz-Torte, Nr.2.
375 gr. Butter, 375 gr. Zucker, 375 gr. Mehl, 10 Eier, etwas feingeschnittene Sukade einige gehackte Mandeln einen Teelöffel Zimmt ½ Tlf. Nelken gemahl., etwas geriebene Mus- katnuß 2 Eßl. Rum, 1 Pt. Backpulver. Nachdem Butter, Eigelb, Zucker recht schaumig gerührt sind, gibt man das Gewürz hinzu, danach wird ge- schlagene Eiweiß leicht durchgehoben, ebenfals Mehl u Backpulver. Die Masse in eine Springform gegeben u bei mäßiger Hitze 1 St. gebacken

Google Translate:
Spice cake, No.2.
375 gr butter, 375 g sugar, 375 grams of flour, 10 eggs, a little finely chopped Sukade some chopped almonds ½ teaspoon cinnamon Tlf. Cloves Consort., Some grated muscle katnuß 2 tbsp rum, 1 Pt. Baking powder. After butter, egg yolks, sugar are stirred quite frothy, are added the seasoning, then ge-battered protein is easily lifted, ebenfals u flour baking powder. The mass given in a springform pan over moderate heat baked u 1 pc

My Interpretation:
Spice Torte #2
375 gr butter

375 g sugar
375 g flour
10 eggs
A little finely chopped citron
Some chopped almonds
½ teaspoon cinnamon
Some grated nutmeg
2 tablespoons rum
1 packet baking powder

Beat egg whites until stiff. Stir butter, egg yolks and sugar until quite frothy or creamy. Add the seasonings, and fold in the egg whites, flour and baking powder. Pour batter into a springform pan and bake in a moderate oven for 1 hour.

Brot Torten

Here are two recipes for a Brot Torte.  The word “torte” translates in Google to either cake or pie.  Research informed me that the word “torte” comes from the Italian word “torta,” which means a round bread or cake. In Europe, most cakes are called tortes, however, a French torte may be called a “Gateau”. A torte can have layers, but might not. Cakes also can have layers, but angel food cake and bundt cake do not have layers.  A torte can have a sweet icing like a cake, but if you are making a French torte it might not have any icing at all.

When comparing tortes and cakes, a cake is lighter than the torte. Cakes are probably made with cake flour which makes them very light because of the gluten content of cake flour. In order to make a more dense cake or torte, some of the flour has to be substituted with something heavier than the flour. Often, the substitute is almond meal or some other nut meal, but sometimes breadcrumbs are used. Nut meal adds density because it is heavier than the flour and it adds oil to the batter as it cooks. Nut meal also adds flavor to the torte.

These recipes add breadcrumbs to the batter.  The #1 recipe doesn’t list sugar as an ingredient but directions mention sugar. I decided that the chocolate must be a sweet chocolate used instead of sugar.  Since no flour is listed, I decided that the sweet almonds was actually almond meal.  I bought some at Trader Joe’s once but never really found a use for it.  The directions indicate the sugar and egg yolks should be stirred for 1 St. or 1 hour……that’s a long time, even if you’re only stirring by hand and not beating with an electric mixer.

Mom made some really dense breads one year so maybe this is what she was aiming for.  They almost had the consistency of a fruit cake, especially if she added raisins, dates or citron.  I must say they made some nice clean slices.

BrotTorte_1

German:
Brot-Torte Nr. 1

8 Eigelb, 4 Eier, 100 gr. geriebene Schokolade, ½ süße Mandeln, 100 gr. geriebenes Schwarzbrot 20 gr. Zitronat, 8 gr. Zimmt, Stange Vanille 10 gr. Nelken, ¼ abgeriebene Zitronenschale, 2 Eßl. Rum, 2 Eßl Backpulver, Eigelb u Zucker werden 1 St. gerührt, nach u nach die Mandeln, Schwarzbrot, Rum, Gewürze, Backpulver u zuletzt den Eischnee dazugegeben, 1 ½ St. backen.

Google Translate:
Bread Cake # 1

8 egg yolks, 4 eggs, 100 gr grated chocolate, ½ sweet almonds, 100 gr grated rye bread 20 g candied lemon peel, 8 gr cinnamon, vanilla stick 10 gr cloves, ¼ lemon zest, 2 tablespoons rum, 2 tbsp baking powder , yolk u sugar are stirred for 1 St., according to the u almonds, brown bread, rum, spices, baking soda u recently added the beaten egg whites, 1 ½ hours baking.

My Interpretation:
Bread Torte #1
8 egg yolks
4 whole eggs
100 gr sweet chocolate, grated
50 gr almond meal
100 gr grated rye bread
20 g candied lemon peel
8 gr cinnamon
vanilla stick
10 gr cloves
¼ lemon zest (grated lemon peel)
2 tablespoons rum
2 Tablespoons baking powder

Separate eggs and whip the whites until stiff. Combine chocolate (instead of sugar?) and yolks and beat until quite creamy. for 1 hour. Then add almond meal, brown bread crumbs, rum, and spices. Fold in egg whites. Bake for 1 ½ hours.

BrotTorte_2

German:
Brot-Torte Nr.2

Man rührt 100 gr. Zucker zu Sahne, gibt nach u nach drei ganze Eier, ½ kg braunen Zucker, ½ kg geriebenen Zwieback u 1 l Milch hinzu. Dann mischt man 500 gr Mehl, 2 Pakete Backpulver u 2 Messerspitzen Zimmt durch den Teig u läßt ihn ½ St. stehen, der Zwieback weichen kann, füllt ihn in die Tortenform u backt ihn 1 St. Man überzieht ihn mit weißem Zuckerguß

Google Translate:
Bread Cake No.2

Stirring 100 g sugar to cream are added to u after three whole eggs, ½ kg of brown sugar, ½ kg grated biscuit u 1 liter of milk. Then you mix 500 g flour, 2 packages yeast u 2 pinches cinnamon through the dough u let him stand ½ St., the biscuits can differ, it fills u in the cake pan bakes him 1 St. He covers with white icing

My Interpretation:
Bread Torte No. 2
Stir 100 g. sugar into three whole eggs and beat until creamy.  Add ½ kg of brown sugar, ½ kg bread crumbs and 1 liter of milk.  Then mix in 500 g. flour, 2 packages yeast and 2 pinches cinnamon.  Let the dough rest ½ hour or pour it in a cake pan.  Bake 1 hour.  Cover with white icing.

Blätterteich

Solving the Blätterteich puzzle was fun.  The literal translation of “Blätterteich” is “leaves pond” which makes no sense, but it actually refers to Puff Pastry. My first search let me to the name of a restaurant in Oldenburg, German.  I remember Mom addressing letters to “Bakum en Oldenburg”, so that got me excited, but I kept getting the same translation about “leaves pond”.  Eventually I found a YouTube video in German that had “Blätterteich” in its title but it showed the process of making puff pastry.

Puff pastry is a light, flaky pastry containing several layers cold buttery. The dough (sometimes called a “water dough”)  is repeatedly folded and rolled out. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges. 

 Making puff pastry dough can be time-consuming, because it must be rolled and chilled in 20-30 minute intervals to keep the butterfrom becoming runny; also, the rest in between the folding steps allows gluten strands time to link up and retain layering.

 Puff pastry is not the same as phyllo pastry which is also made with flour, water, and fat (but no egg) and is stretched to size rather than rolled. Usually when using phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of phyllo dough and is topped with another layer. This process can be repeated as many times as desired. When it bakes, it becomes crispy but, since it contains somewhat less water, does not expand to the same degree as puff pastry does.

What makes Mom’s recipe a little different from classic recipes I found online was the addition of cognac.  I assume that is to help the dough rise a bit more.  In my version below, I took liberties and copied them from directions I found in those other recipes and the videoPuff pastry / Blätterteig herstellen

Blätterteich

German:
Blätterteich

½ Mehl, ¼ Butter sehr harte, 1 geschlagenes Ei, Wasser, Congnack. Das Mehl wird mit ungefähr 1 Eßl. vom geschlagenen Ei, 3 Eßl. Wasser u einen Schuß Congnack zu einem Teig verarbeitet muß aber recht steif sein, dann ausgerollt die Butter darauf gelegt, zusammen geschlagen u. wieder ausgerollt, dann wieder zusammen geschlagen u. zum Ruhen hingelegt. Der Teig muß alle Stunden augerollt werden, einmal lang, einmal quer, bis die Butter alle durchgezogen ist.

Google Translate:
leaves pond
½ flour, butter ¼ very hard, 1 beaten egg, water, Congnack. The flour is with about 1 tablespoon of the beaten egg, 3 tablespoons water u a shot Congnack made ​​into a dough but must be quite stiff, then the butter rolled paid to beat up and rolled out again, then beaten and laid to rest. The dough must be eye rolls all hours, one long, one crosswise, until the butter has pulled all.

My Interpretation:
Puff Pastry

1/2 kg flour
1/4 KG Butter, very hard
1 beaten egg
3 T. Water
1 shot Cognac

With your hands, knead 10% (50g) of the flour with the butter and form into a block. Put on a plate and put in the fridge while you work on the dough.

Dump remaining flour in a mound; make a well in the center of the mound with a glass. Crack an egg and dump in the well then with a fork, use a whisking motion, gradually incorporate the well’s sides into the water. When it starts to form a solid mass, finish incorporating the flour by kneading. Incorporate just until it is still sticky and has a rough texture. Adjust the water & flour as needed. Try to knead as little as possible. Puff pastry likes lazy kneaders.

Working the dough:
1. Pull the corners of the cuts out of the dough ball to make a square shape. Roll the dough out to a square slightly thicker in the center than on the sides, and slightly larger than the butter block.

2. Place the butter block diagonally on the dough square, so that the butter corners are pointed at the middle of the dough sides. Fold the uncovered dough corners over the butter block to completely envelop the butter. Pinch the seams tightly together to seal in the butter.

3. Dust your work surface with flour, and roll the dough into a rectangle about 1/2″ thick. Remember to keep dusting with flour whenever needed to keep the dough from sticking & tearing the layers.

4. Size up your rectangle visually into 3. Fold one-third over the middle, then fold the opposite third over. Just like a tri-fold brochure. Try to have everything as even as possible. All the edges should match fairly closely. Put on a plate, cover, and refrigerate for about 30 minutes. Relax, read the paper, check email, whatever you like.

5. Roll out to 1/2″ thick and repeat the fold. Don’t forget to flour as you roll. Plate, cover, and refrigerate for 30 minutes. Repeat this for a total five roll & folds.

6. After the last fold, roll the rectangle out to about 3/4″. If it is difficult, put dough in the fridge for a bit to relax the gluten. If using immediately, cover, rest in fridge for about 30 minutes, then use as needed. If it’s for later, cut into sections big enough but that still fit easily in your freezer (usually just in half), layer with wax paper between sections, freezer bag it, & store until needed.

You can use this pastry to make breads, pies, cakes, cookies, etc., so shaping and baking is dependent on your final product.

Blitz Torte – Reis Torte

The Blitz Torte doesn’t bother with separating eggs and beating the whites into “snow” or meringue.  It seems much like shortcake recipes.  The Rice Torte, on the other hand is not a cake and contains no flour.  It is more like a rice pudding lightened up with whipped egg whites, then molded and baked in a spring form pan. I found a similar recipe online for a Hungarian Rice Cake.  After the cake is cooled, it is removed fro the pan, transferred to a serving platter and dusted with confections sugar.  Servings are cut wedges served with a dollop of plum preserves and whipped cream.  Sounds similar to the way we always have rice pudding with canned plums on top.

blitz-reis-torte

Blitz-Torte
6 ganze Eier, ¼ £ Zucker, etwas Zimmt, das abgeriebene einer Zitrone wird gut verrührt. Dann streut man unter fortwährendem Rühren ½ £ Mehl und ½ £ geschmolzene Butter, tut es in eine ausgestrichene Form streut geschnitzte Mandeln, Zucker und Zimmt darauf u läßt es ½ St geschwind backen.

Reis-Torte
Man kocht 250 gr. Reis in 1 ¼ lt. Milch gar u. recht steif u läßt ihn kalt werden. Dann gibt man 125 gr. ausgewaschene Butter sieben Eidotter, 100 gr. Zucker, eine halbe Zitronenschale und das geschlagene Eiweiß hinzu. Die Masse wird in einer Springform in nicht zu heißem Ofen ¾ St. gebacken.

German:
Blitz-Torte
6 ganze Eier, ¼ £ Zucker, etwas Zimmt, das abgeriebene einer Zitrone wird gut verrührt. Dann streut man unter fortwährendem Rühren ½ £ Mehl und ½ £ geschmolzene Butter, tut es in eine ausgestrichene Form streut geschnitzte Mandeln, Zucker und Zimmt darauf u läßt es ½ St geschwind backen.

Google Translate:
Lightning Cake
6 whole eggs, ¼ £ sugar, a little cinnamon, the grated lemon is a well stirred. Then sprinkled with continued stirring flour and ½ £ ½ £ melted butter, do it in a smeared form carved almonds, sugar and cinnamon sprinkled on it, it makes u ½ St bake quickly.

My Interpretation:
Blitz Torte
Stir together well 6 whole eggs, ¼ kg sugar, a little cinnamon and the grated peel of one lemon. spread 
Combine and stir well.  Then continue stirring while gradually addding ½ kg flour and 1/2 kg melted butter.  Put batter in a greased baking pan and sprinkle with slivered almonds, sugar and cinnamon.  Bake immediately for ½ hour.

German:
Reis-Torte
Man kocht 250 gr. Reis in 1 ¼ lt. Milch gar u. recht steif u läßt ihn kalt werden. Dann gibt man 125 gr. ausgewaschene Butter sieben Eidotter, 100 gr. Zucker, eine halbe Zitronenschale und das geschlagene Eiweiß hinzu. Die Masse wird in einer Springform in nicht zu heißem Ofen ¾ St. gebacke.

Google Translate:
Rice-cake
Boil 250 grams rice 1 ¼ lt milk and even rather stiff u let him get cold. Are then washed 125 g butter added seven egg yolks, 100 grams of sugar, half a lemon and the beaten egg whites. The ground is baked in a springform pan in a hot oven to ¾ not St.

My interpretation:
Rice-Torte
Boil 250 grams rice with 1 ¼ liter milk until cooked and set.  Cool.  Separate 7 eggs and beat the egg whites.  Add 125 grams butter, 7 egg yolks, 100 grams of sugar and the juice and zest of half a lemon to the rice mixture, than add the beaten egg whites.  Pour the batter into a spring form pan and bake in a not too hot oven for 3/4 hour.

 

A Layer Cake, a Biscuit Torte and Marschall’s Torte

Here are the next three torte recipes.  The Marschall torte recipe runs on to the following page, so I grabbed the last part of it from the next page and attached it to the first part for the scan on this post.

Sagen_Bisq_MarschallLagen-Torte
375 gr. Butter, 375 gr. Zucker, drei ganze Eier, 375 gr. Mehl, drei Eigelb, drei Eiweiß. Die Butter wird zu Sahne gerührt, die anderen Zutaten abwechselnd dazu gegeben. Man rührt im ganzen 20 Mt. u fügt zuletzt locker den Eischnee darunter. Auf vorbereiteten Springformböden streicht man gleichmäßig die Böden auf und backt sie 15 Mt. goldgelb. Erkaltet bestreicht man 2 der Böden mit Marmelade oder Crem lege sie aufeinander u verziert die Torte.

Bisquittorte
¼ Zucker, ¼ Eier, ¼ Mehl, 1 Tropfen Zitronenöl u etwas Rum. Eigelb Zukker und Rum werden ½ St. gerührt, dann gibt man das Zitronenöl und zuletzt den Schnee hinein. Dieses wird in eine ausgestrichene Form gefüllt u bei gleichmäßiger Hitze gebacken

Marschall-Torte
Von ½ Mehl, ¼ Butter, ¼ Zucker, 2 Eier etwas Muskatnuß u Nelken u eine Tasse Rahm, wird ein Teig gemacht, dann läßt man ihn ½ St. ruhen. Nun rollt man ihn aus, bestreicht ihn mit Eigelb, legt dann Häufchen von Schnee vermischt mit Zukker und geschnittenen Mandeln, dicht nebeneinander darauf und läßt ihn gar backen von oben ein wenig Hitze.

German:
Lagen-Torte
375 gr. Butter, 375 gr. Zucker, drei ganze Eier, 375 gr. Mehl, drei Eigelb, drei Eiweiß. Die Butter wird zu Sahne gerührt, die anderen Zutaten abwechselnd dazu gegeben. Man rührt im ganzen 20 Mt. u fügt zuletzt locker den Eischnee darunter. Auf vorbereiteten Springformböden streicht man gleichmäßig die Böden auf und backt sie 15 Mt. goldgelb. Erkaltet bestreicht man 2 der Böden mit Marmelade oder Crem lege sie aufeinander u verziert die Torte.

Google Translate:
Layer Cake
275 g butter, 375 grams of sugar, three whole eggs, 375 grams of flour, three egg yolks, three egg whites. The butter is stirred into whipped cream, the other ingredients are added alternately to. Stirring in the entire 20 Mt u add the beaten egg whites last loose underneath. To prepared springform pan bottoms can be spread evenly over the soil and bake for 15 Mt golden. Cooled to 2 sweeps the floors with jam or Cream they put another u decorated the cake.

My interpretation:
Lagen Torte (Layer Cake)
375 g of butter,
375 grams of sugar,
Three whole eggs,
375 grams of flour,
Three egg yolks,
Three egg whites.

Whip the butter until creamy, then add the other ingredients alternately added to it. Stir continuously for 20 minutes, then fold in the (whipped) egg whites. Put in a prepared spring-form pan and bake in a moderate oven for 15 minutes until golden brown.  When cool, spread on jam or whipped cream.

All the Torte recipes before these use a lot of eggs, so I made the assumption that there were at least six eggs involved in this recipe. Those other recipes also involved whipping the egg whites stiff, so I also made that assumption here. 

German:
Bisquittorte
¼ Zucker, ¼ Eier, ¼ Mehl, 1 Tropfen Zitronenöl u etwas Rum. Eigelb Zukker und Rum werden ½ St. gerührt, dann gibt man das Zitronenöl und zuletzt den Schnee hinein. Dieses wird in eine ausgestrichene Form gefüllt u bei gleichmäßiger Hitze gebacken

Google Translate:
Biscuit Pie
¼ sugar, ¼ egg, flour ¼, 1 drop lemon oil u something rum yolks are sugars and rum ½ stirred St., then you are in the lemon oil and the last snow. This is filled in a form u smeared baked with uniform heat

My interpretation:
Bisquittorte
(Use an equal weight of sugar, egg and flour.  For instance, kg:)
¼ kg sugar
¼ kg eggs
¼ kg flour
1 drop Lemon oil
A little rum

Combine yolks , sugar and rum and beat ½ hour; then add the lemon oil and at the last add whites which have been beaten to form soft peaks. Pour into a spring-form pan (prepared with butter and flour) and bake in a moderate oven.

German:
Marschall-Torte
Von ½ Mehl, ¼ Butter, ¼ Zucker, 2 Eier etwas Muskatnuß u Nelken u eine Tasse Rahm, wird ein Teig gemacht, dann läßt man ihn ½ St. ruhen. Nun rollt man ihn aus, bestreicht ihn mit Eigelb, legt dann Häufchen von Schnee vermischt mit Zukker und geschnittenen Mandeln, dicht nebeneinander darauf und läßt ihn gar backen von oben ein wenig Hitze.

Google Translate:
Marshal Pie
½ of flour, ¼ butter,  ¼ sugar, 2 eggs, a little nutmeg, cloves u u a cup of cream, is made a dough, then it is allowed to rest for ½ St.. Now they roll it out, smeared him with egg yolk, then puts heaps of snow mixed with sugars and sliced ​​almonds, close together, and it makes him even bake up a little bit of heat.

My Interpretation:
Marschall Torte
½ kg of flour
¼ kg butter
¼ kg sugar
2 eggs
A little clove and nutmeg
A cup of cream

Make a dough from above, then allow it to rest for ½ hour. Then roll it out, baste with egg yolk, then puts heaps of whisked egg white (snow!)  mixed with sugars and sliced almonds.  Bake at a low heat.

The handwritten “1/2” and “1/4” measurements in the original script are not very clear.  Typically the measurements are relative to the weight of the eggs, but the translators provided the numbers to me.  The instructions are vague enough that I probably would have to do some research to see what we are aiming for here. 

Second Page of Torte Recipes

I don’t know why the first recipe is labeled “Plum Torte” because there are no plums in it.  On the other hand, “Konigs-Torte” doesn’t have any kings in it.  It’s just a name. 

Maybe the last one has “Israel in its name because of the almond topping.  Almonds were included as a gift from Jacob/Israel to the Prime Minister of Egypt, who was, unknown to Jacob, Jacob’s own long-lost son Joseph.  Probably everyone just calls a torte with almond topping and Israel Torte and no one thinks to ask why it’s called that…..except me!

GermanWriting2

Plum-Torte
Die Masse besteht aus ½ kg Butter, 10 Eier, ½ kg Zucker, ½ kg Mehl, 1 kleines Glas Rum, 2 Handvoll Korinthen, ebensoviel Rosinen, Zitronenschale, eine Messerspitze Zimmt, ebensoviel Nelken, etwas Hirschhorn salz oder ½ Päckchen Backpulver. Die Butter wird zu Sahne gerührt, dann nach und nach Eidotter u Zucker hinzugegeben. Nachdem alles eine Zeitlang gerührt ist, gibt man das Gewürz, den geschlagenen Schnee u das durchgesiebte Mehl hinzu vermischt es rasch u backt den Kuchen 1 – 1 ½ St.

Königs-Torte
Hierzu ½ kg Butter, ½ kg Zucker, ½ kg Mehl 12 Eier, 2 Handvoll Rosinen, etwas feingeschnittene Sukade u. die abgeriebene Schale einer Zitrone. Nachdem die Butter zu Sahne gerührt ist, gibt man abwechselnd Zucker u Eigelb hinzu u rührt dieses ½ St., dann Rosinen, Sukade u. Zitronen hinzu. Den Eischnee zu steifem Schnee geschlagen mischt man mit dem Mehl leicht durch die Masse. 1 – 1 ½ St. backen.

Israel-Tort
¾ £ Butter u Zucker werden weiß gerührt ein ganzes Ei 7 Eigelb hinzugegeben, ¾ £ feines Mehl wird löffelweise hinzugegeben, das Ganze ½ St. rühren, dann wird der Eischneen durchgehoben 12 Tropfen Zitronenöl, dann kommt die Masse in eine Springform und gibt oben auf noch geschnittene Mandeln. ½ St. backen.

German:
Plum-Torte
Die Masse besteht aus ½ kg Butter, 10 Eier, ½ kg Zucker, ½ kg Mehl, 1 kleines Glas Rum, 2 Handvoll Korinthen, ebensoviel Rosinen, Zitronenschale, eine Messerspitze Zimmt, ebensoviel Nelken, etwas Hirschhorn salz oder ½ Päckchen Backpulver. Die Butter wird zu Sahne gerührt, dann nach und nach Eidotter u Zucker hinzugegeben. Nachdem alles eine Zeitlang gerührt ist, gibt man das Gewürz, den geschlagenen Schnee u das durchgesiebte Mehl hinzu vermischt es rasch u backt den Kuchen 1 – 1 ½ St.

Google Translate:
Plum Pie
The mass consists of ½ kg butter, 10 eggs, ½ kg of sugar, ½ kg of flour, 1 small glass of rum, 2 handful of currants, as much raisins, lemon zest, a pinch of cinnamon, as much cloves, a little hartshorn salt or ½ tsp baking powder. The butter is stirred into cream, then gradually yolk added sugar u. After everything is stirred for a while, are added the spice, the beaten snow u the sifted flour mixed it quickly u bake the cake 1 – 1 ½ St.

My Interpretation:
Plum Torte
½ kg butter
10 eggs
½ kg of sugar
½ kg of flour
1 small glass of rum
2 handfuls Korinthen (currents)
2 handfuls raisins
Lemon zest
A pinch-sharp cinnamon
A pinch cloves

Some Staghorn salt
½ tsp baking powder.

Whip egg whites until stiff.  Separately, beat butter until creamy.  Gradually add yolks, then sugar.  Mix well.  Add spices, then flour and lastly the egg whites. Bake the cake for 1 1/2 hours.

German:
Königs-Torte
Hierzu ½ kg Butter, ½ kg Zucker, ½ kg Mehl 12 Eier, 2 Handvoll Rosinen, etwas feingeschnittene Sukade u. die abgeriebene Schale einer Zitrone. Nachdem die Butter zu Sahne gerührt ist, gibt man abwechselnd Zucker u Eigelb hinzu u rührt dieses ½ St., dann Rosinen, Sukade u. Zitronen hinzu. Den Eischnee zu steifem Schnee geschlagen mischt man mit dem Mehl leicht durch die Masse. 1 – 1 ½ St. backen.

Google Translate:
King Pie

For this purpose, ½ kg of butter, ½ kg of sugar, ½ kg flour 12 eggs, 2 handfuls of raisins, a little finely chopped Sukade and the grated rind of one lemon. After the butter is stirred into cream, add to sugar alternately u u add egg yolk stirred this ½ hour, then raisins, lemons and Sukade added. Beat the egg whites until stiff to mix easily with the flour by weight. 1 – 1 ½ baking St.

My interpretation:
King’s Torte

½ kg of butter
½ kg of sugar
½ kg of flour
12 eggs
2 handfuls of raisins
a little- candied citron peel finely choppe
Grated zest of a lemon

 Stir butter until creamy, then alternately add sugar and egg yolks.  Stir this ½ hour, then add raisins, raisins, candied peel and lemon zest.  Beat the egg whites until stiff, then add to misxture alternately with flour.  Bake 1 – 1 ½ hours.

Succade is the candied peel of any of the citrus species

German:
Israel-Tort
¾ £ Butter u Zucker werden weiß gerührt ein ganzes Ei 7 Eigelb hinzugegeben, ¾ £ feines Mehl wird löffelweise hinzugegeben, das Ganze ½ St. rühren, dann wird der Eischneen durchgehoben 12 Tropfen Zitronenöl, dann kommt die Masse in eine Springform und gibt oben auf noch geschnittene Mandeln. ½ St. backen.

Google Translate:
Israel-Tort
¾ £ butter u sugar white stirred a whole egg added 7 egg yolks, ¾ £ fine flour is added a spoon, the whole ½ stir St., then the Eischneen is lifted 12 drops of lemon oil, then the mass is in a springform pan and there on top or sliced ​​almonds. ½ hour bake.

My interpretation:
Israel-Tort
¾ kg white sugar

¾ kg butter
¾ kg fine flour
 7 eggs
12 drops lemon oil
Sliced Almonds

Beat egg whites until a stiff meringue.  Beat egg yolks and sugar ½ hour.  Add flour a spoonful at a time.  Fold meringue in gently.  Add lemon oil.  Pour into a spring-form pan and top with sliced almonds.  Bake ½ hour.

Eischneen translates roughly to “meringue”.  durchgehoben translates to “lifted by” but probably equivalent to “fold gently”.

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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