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Einfache Torte mit Fruchtgelee

Mom’s handwritten torte recipes typically separate the eggs, the whites are beaten until stiff and then folded into the main ingredients.  I suppose that’s why the name indicates it’s just a simple torte or cake.   This one is topped with a bit of jelly.  Bing Translated “Fruchtgelee” to “Marmalade”.  Mom liked and possibly would consider topping this one with  marmalade, but the German word for it is the same:  “marmalade” so she would have said so.

TorteWithFruitJelee

German:
Einfache Torte mit Fruchtgelee.
250 gr Butter, 250 gr Zucker werden zu Sahne gerührt u. danach gibt man 6 Eigelb 250 gr feinstes Mehl, 1 P. Backpulver und den von 6 Eiern geschlagenen Eischnee darunter u läßt ihn gelb backen, nach dem Erkalten wird die Torte kreisförmig mit Stückchen gelee belegt.

Google Translate
Simple cake with fruit jelly.
250 grams butter, 250 grams sugar are stirred into cream and then there is 6 egg yolks 250 g of flour, 1 package of baking powder and the beaten egg whites of 6 eggs underneath u can bake it yellow, after cooling the cake is circular with bits gelee occupied.

My Interpretation:

Einfache Torte mit Fruchtgelee
Cream 240 g. butter, then add yolks of 6 eggs, 250 gram flour, 1 packet baking powder. Fold in the stiff-beaten whites of the 6 eggs, then bake until light brown. After the cake cools, swirl the top with jelly.

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Käse (Cheese) Torte

This recipe is probably similar to what we think of as a Cream Cheesecake.  In order to understand the translation I researched other Käse Torte recipes and found that many used a shortbread type shell instead of a graham cracker crust that I typically use for a cheesecake.  Research also leads me to believe that “white cheese” refers to cottage cheese rather than cream cheese. As usual, this recipe is long on stirring time and short on baking temperatures.  An experienced baker would just “know” what those are, wouldn’t they?

KaseTorte

German:
Käse-Torte
½ kg weißer Käse wird durch ein Sieb gestrichen. Dann rührt man 60 Butter schaumig, gibt zwei ganze Eier, 90 gr. Zucker, etwas Zitronenöl, den durchgesiebten Käse u 90 gr Mehl hinzu. diese Masse wird auf einen halb angebackenen Mürbeteichboden 2 Finger hoch aufgefüllt, mit Eigelb bestrichen mit Korinthen bestreut u. bei mäßiger Hitze gebacken.

Google Translate:
Cheese Pie
½ kg of white cheese is rubbed through a sieve. Then stirred for 60 frothy butter, is adding two whole eggs, 90 grams of sugar, some lemon oil, the sifted flour 90 gr cheese u. this mass is a semi-baked-filled shortbread pond bottom 2 fingers up, brushed with egg yolk and sprinkle with raisins baked in a moderate heat.

My Interpretation:
Käse (Cheese) Torte
For the shortbread crust prepare a dough of 135 gram butter, a pinch of salt, 50 g. sugar and 250 g. flour and line a springform pan with it, pressing up two fingers high on the sides. Partially bake the crust. Rub ½ kg of cottage cheese through a sieve. Whip butter until very creamy, then add two whole eggs, 90 grams sugar, a little lemon extract, 90 grams sifted flour and the cottage cheese. Brush the semi-baked shortbread crust with egg yolks and sprinkle with some raisins. Bake in a moderate oven.

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.

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. 

Custard Chiffon Cake

Mom lived alone a number of years after Daddy died.  We were living in Frankfort at the same time.  Occasionally I would take her to visit her old friend from Germany, Mrs. Ida Nietfeld, who was also my godmother.   Keeping with the German tradition of having Kaffee around four in the afternoon, she offered a pineapple upside-down cake she made earlier in the day…..brings to mind the old song, “If I’d known you were coming I’d have baked a cake……”  Her cake was made with a sponge cake and baked in an iron skillet.  I’m so glad she gave me the recipe.

This recipe may have been clipped from a Gold Medal ad or perhaps from the paper cover of the cake flour package.  It feels like the typesetter discovered the “bold” and the “italics” options. Once I got past that, I wondered if this was the same as a sponge cake, but after doing a bit of research I found that a sponge cake is much like an Angel Food Cake except that it includes the yolks but no oil or butter.  The yolk and whites are beaten separately, however.  A chiffon cake, on the other hand, calls for oil even though Gold Medal describes it more as “buttery”.  I checked Mrs. Nietfeld’s recipe….sure enough, it’s a sponge cake even though there’s a bit of butter in the pineapple topping.

Ah, but what makes this a Custard Chiffon Cake?  Scalding the milk and combining with the egg yolks is a typical custard mixture which is added to the vanilla and cooking oil in Step 1 before putting the wet and dry ingredients together.

Custard Chiffon Cake

An excitingly different kind of cake, it combines the best features of Angel and butter cakes.  There’s a reason why Gold Medal makes this cake extra good.  It’s especially blended…constantly tested to make sure it will always do the same fine baking job for you.  Use Gold Medal for cakes, pies, biscuits, everything.

CUSTARD CHIFFON CAKE
(Makes 16 to 20 Servings)

Blend together and then cool:
3/4 cup scalding hot milk
 7 egg yolks, slightly beaten

Preheat oven (see pan sizes and temperatures below).  Sift an ample amount of Gold Medal Flour onto a square of paper.

Step 1…Measure (level measurements throughout) and sift together into mixing bowl:
2 cups sifted GOLD MEDAL flour (spoon lightly into cup, don’t pack)
1 1/2 cups sugar
*3 tsp. baking powder
*1 tsp. salt

Make a well and add in order:

1/2 cup cooking (salad) oil such as Wesson
2 tsp. vanilla
the cooled egg yolk-milk mixture

Beat until smooth with spoon or beat with electric mixer on medium speed for 1 minute.

Step 2…Measure into large mixing bowl:
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar

Beat until whites form very stiff peaks by hand or with electric mixer on high speed for 3 to 5 minutes.  DO NOT UNDERBEAT. Egg whites are stiff enough when a dry rubber scraper drawn through them leaves a clean path.

Step 3…Pour batter gradually over beaten egg whites — gently folding with rubber scraper just until blended. DO NOT STIR. Pour into ungreased pan immediately.

Bake: Tube pan, 20x4in. — 325° — 55 min. then — 350° — 10 to 15 min. Oblong pan, 13×9 1/2 x 2 in. — 350° — 45 to 50 mon….or until top springs back when lightly touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of oblong pan on 2 other pans.  Let hang, free of table, until cold.  Loosen from sides and tube with spatula.  Turn pan over and hit edge sharply on table to loosen.  frost with Fresh Strawberry Icing (recipe below).l

Success Tip:  Milk must be hot when poured over slightly beaten egg yolks.

*If you use GOLD MEDAL Self-Rising Flour (sold in parts of the South), omit baking powder and salt.

For altitudes over 2500 feet, use baking powder as follows:  2500-4000 ft. 2 1/4 tsp.l; 4000-6500 ft. 1 1/2 tsp.; over 6500 ft. 3/4 tsp.  Over 3500 ft., increase oven temperature 25° and use minimum baking time.

FRESH STRAWBERRY ICING…Blend until fluffy and good spreading consistency:
6 tbsp. soft shortening
3 cups sifted confectioners sugar
3 tbsp.l crushed fresh or frozen strawberries (including juice).

Add additional crushed berries if icing appears too thick.

Lemon Pie

I don’t think that Mom made a lemon pie very often.  Part of the problem, I suppose, was that lemons weren’t a commodity you have handy on the farm.  You have to remember to buy them.  Of course, you can buy a bottle of lemon juice, but I don’t think that was as available as now at that time.  Mom would buy oranges and lemons, sometimes, to make orange-aid, so it would have been do-able at that time.  I just don’t see Mom making a lemon meringue pie, though.  I imagine she had a taste of them at a neighborhood pot-luck at Reserville and when she saw this recipe, she added it to her collection.

I notice the recipe lists egg yolks among the ingredients, but apparently supposes you would know enough to use the egg whites from those eggs to make your meringue!

Lemon Pie

6 tablespoons cornstarch
1 1/2 cups sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1 1/2 cups boiling water
3 egg yolks, slightly beaten
1 tablespoon butter
1/3 cup lemon juice

Combine cornstarch, sugar salt and grated lemon rind in top of double boiler, add boiling water, cook over direct heat until mixture boils.  Place over boiling water and continue cooking for 10 minutes.  Ad a small amount of hot mixture to the slightly-beaten egg yolks and return to double boiler, mixing well.  Cook 2 minutes.  Remove from heat, add butter and lemon juice.  Pour into 9 inch baked pie shell.  Top with meringue, spreading carefully to touch crust at all points and bake at 350⁰ for 12 to 15 minutes.

 

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