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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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Sour Cream Spice Cake and Christmas Cookies (requested)

Here is another recipe submitted in a conversational tone, rather than in the standard recipe format.  I realize that “Iowa Spring Robin” is just telling me how to make her cake, but she’s doing it in only four sentences. That would probably have earned me a low grade in English class.  On the other hand, maybe the recipe is just being handed down from a previous generation.  The Christmas Cookies recipe begins with the list of ingredients so at least I’ll know what I need to make them.  The cookies almost remind me of fruitcake because of all the fruit and nuts in them.

Sour Cream Spice Cake

Cream 1/2 cup butter and 2 cups brown sugar, add 3 egg yolks and beat thoroughly.  Stir together three times 2 cups cake flour, 3/4 teaspoon salt, 1 teaspoon each allspice, cloves and cinnamon, 1/2 teaspoon baking powder, 1/’2 teaspoon baking soda, and add to the egg-sugar mixture with 1 cup sour cream.  Fold in the stiffly beaten whites of three eggs.  Bake in buttered pan in moderate oven, 350 degrees F. for 45 to 50 minutes.

 

Christmas Cookies

Ingredients:
One and one half cups brown sugar
1/2 cup granulated sugar
1 cup butter
2 eggs
1 cup sweet milk
1 cup raisins
1 cut dates
1 cup figs
1 cup nut meats
4 cups flour
1 tablespoon cinnamon
2 tablespoons cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Chop nuts, cut fruits into small pieces, then put fruit into a bowl and add 1/2 cup hot water and set aside to cool.  Sift the 3 cups flour with all the other dry ingredients three times.  Cream butter and sugar until fluffy.  Add well beaten eggs.  Lastly add the fruits with the other cup of flour.  Bake in hot oven.

The above recipes are sent in by — Iowa Spring Robin

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