torte

Women’s Day Torte

Happy International Women’s Day! For some reason this day reminded me of a torte I have made several times and associate with Women’s Day. Probably because it is so delicious.

Turkey is the top producer of Hazelnuts but they are also grown commercially in Europe, Iran, and the Caucasus. The hazelnut-chocolate spread, Nutella, accounts for about 25% of all hazelnut production.

Hazelnut Torte

½ lb shelled hazelnuts

8 eggs, separated

1 ½ cups sugar

½ cup breadcrumbs

Grated rind of 1 lemon

Juice of ½ lemon

1 tsp vanilla extract

½ cup whipped cream

1 cup tart jelly

Grind the unblanched hazelnuts very fine. Put 2 tablespoons of the ground nuts aside for the outside of the cake.

Beat the egg yolks with the sugar till very light. Add the breadcrumbs, lemon rind, lemon juice, vanilla and ground nuts. Fold in the egg whites whipped very stiff but not dry.

Bake in 2 layers, 30 minutes at 325 degree F. Cool in the pans.

Take out and put together with whipped cream and a little jelly spread between the layers. Whip the rest o f the jelly with a fork and spread it over the top and sides of the cake. Powder with unused 2 tablespoons of ground nuts. Decorate the top of the cake with a swirl of whipped cream. Chill before serving.

 

Food Friday: Blitz Torte

 

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I ran out of time this week and didn’t manage my usual wonders in the kitchen.  But I did run across an interesting cookbook:

 The Victory Binding of the American Woman’s Cook Book

Wartime Edition

Edited  by Ruth Berolzheimer, 1944

There is a handwritten note in the inside that says:

War – 1942

Will He come back to marry me?

Marlene Anne

1944

I love this photo:  The Machine Beats Time As Well As Batter While You Supply The Brain That Makes The Cake.

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Blitz Torte

½ cup shortening

½ cup sugar

1/8 tsp salt

4 egg yolks, beaten light

1 tsp vanilla

3 tbsp milk

1 cup sifted cake flour

1 tsp baking powder

4 egg whites

¾ cup sugar

½ cup sliced blanched almonds

1 tbsp sugar

½ tsp cinnamon

Cream shortening; beat in sugar and salt, then egg yolks, vanilla, milk and flour (sifted with baking powder).  Spread mixture in 2 round greased cake pans.  Beat egg whites until very light, add ¾ cup sugar gradually and spread on the un-baked mixture in both pans.  Sprinkle with almonds, 1 tbsp sugar and cinnamon and bake in a moderate oven (350 degrees F) about 30 minutes.  Let cool and put together with cream filling.  Makes 1 (9-inch) 2 layer cake.

Cream Filling:

1/3 cup sugar

3 tbsp cornstarch

¼ tsp salt

2 egg yolks

2 tbsps butter

2 cups milk, scalded

1 tsp vanilla

Combine sugar, cornstarch, salt and egg yolks; beat thoroughly.  Add butter and enough milk to make a smooth paste.  Add paste to remaining hot milk and cook over boiling water, stirring constantly until mixture is thickened.  Cool and add vanilla.  If desired add ½ cup chopped nut meats.