ZWIEBACK TORTE
This classic Zwieback Torte recipe from the early 1900s offers a unique and satisfying dessert experience. The torte features a delicate balance of flavors, combining finely ground zwieback with a hint of rum or sherry and bitter almond extract. The light and airy texture is achieved by folding in stiffly beaten egg whites, resulting in a golden-brown, elegant treat.
Ingredients
- 6 count Egg yolks
- 1 1/8 cups Granulated sugar
- 1/2 box Zwieback, finely ground
- 1 teaspoon Baking powder
- 1 tablespoon Rum or dry sherry
- 1/2 teaspoon Bitter almond extract
- 6 count Egg whites
Instructions
- 1In a large bowl, beat the egg yolks with the sugar until pale and creamy. Add the finely ground zwieback, baking powder, rum or sherry, and bitter almond extract. Mix well to combine.
- 2In a separate, clean bowl, beat the egg whites until stiff peaks form.
- 3Gently fold the stiffly beaten egg whites into the batter. Pour the mixture into an ungreased cake pan. Bake in a preheated moderate oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center comes out clean.