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Nut or Almond Torte

The nut and almond torte is Polish in origin and its uniqueness lies in the fact that no flour is used to make it. Instead, Mom’s recipe uses “Noßbrot” which I couldn’t really get translated. Yes, I can see that Mom wrote “Noßbrot” but Google didn’t know that word, asking me if instead I meant “Nußbrot” or “Nussbrot” which means “nut bread”. I found another recipe that used crushed lady fingers, so maybe nut bread was something easily obtained at the Bäckerei that you could crumble.

This recipe uses 14 eggs. I can’t help being reminded of Mom often making angel food cakes because she had plenty of eggs and it took nearly a dozen eggs to do it. Only problem was, she kept the yolks to make very, very yellow scrambled eggs either for breakfast or Friday’s dinner. I didn’t like those eggs, much. Very dry and intense!

NusTorte

German:

Nuß- oder Mandeltorte.
14 Eigelb, 400 gr. Zucker, 400 gr. Nüsse oder Mandeln, 80 gr. Noßbrot, ½ Zitrone, 14 Eiweiß, ½ lt Wasser, die Eigelb werden mit dem Zucker und der abgeriebenen Zitronenschale schaumig gerührt, Nußkern oder Mandeln und Noßbrot dazu gegeben und zuletzt wird das geschl. Eiweiß durchgezogen.

Google Translate:
Nut or almond cake.
14 egg yolks 400 g sugar, 400 gr nuts or almonds, 80 g Noßbrot, ½ lemon, 14 egg whites, ½ lt water, the egg yolks with the sugar and grated lemon rind stirred frothy, almond or nut-kernel u Noßbrot added u the last is closed. Protein pulled through. 

My Interpretation:
Nut or Almond Torte
14 egg yolks
100 g sugar
400 g nuts or almonds
80 g Noßbrot
1/2 lemon rind, grated
14 egg whites
1/2 liter water

Stir egg yolks with the sugar and grated lemon rind until frothy, then add the nuts and Noßbrot. Fold in beaten egg whites.

 

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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”.

Septembet 2017

I actually made this recipe and took the cake to the Suther reunion this year. Damian said it tasted just like what they have in Germany. It’s not nearly as sweet as our cakes in the new country. It was more like what we think of as a pound cake.

Two things I hadn’t really paid attention to before: …stir the whole mixture for a half hour….well, this recipe was written before 1929, so this probably meant they were stirring by hand! Well, I have this thing called an electric mixer, so I let it do the work, but only about ten minutes. The second thing….bake a half hour…..no mention of temperature, but did they even have something to gauge temperature in an oven? After a half hour, it was still gooey in the center….40 minutes later, it was finally done. I asked our nephew, Adam Jones who is an accomplished chef what’s the idea about stirring the butter and sugar for a long time…is the sugar supposed to melt/dissolve during that time? I have seen other recipes with an early really long mixing time.

Adam said, “creaming butter and sugar is mostly for texture. it aerates the globules of fat and makes a lighter finished product. it also helps bind all the other ingredients so that they don’t “break” or separate if there isn’t enough leavening in the recipe. i thought i was creaming enough (i always used a pro kitchenade at home as well), but learned i wasn’t doing it enough from michael mina’s pastry chef. she said to literally let it go until there is no more color in the butter before you add the eggs and dry ingredients.”

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