8 eggs separated
1 cup fine sugar1 tsp. vanilla
2/3 cup flour (sifted)
2/3 cup cornstarch (sifted)
Beat eggwhite until very stiff. Beat in half the sugar until glossy and when
cut with a knife, cut remains. Beat
eggyolks in other bowl with rest of sugar and vanilla until light and
foamy. Add about 4-5 T. eggwhites to
lighten the yolks. Pour yellow mixture
on top of white. Sift flour and
cornstarch on top. With wooden spoon
fold lightly (don’t stir) until no eggwhite or flour is seen. Put into greased and floured springform pan. Bake at 300 degrees F, 30 to 40 minutes. Dough is very sensitive. Don’t hit bowl, pan, or stove or tumble on
the floor while cake is baking.
Chocolate Pudding (Buttercream frosting):
2/3 cup sugar
3 Tbsp. cocoa¼ cup cornstarch
2 ½ cup milk
Add 1 tsp. vanilla when cooking
(Or use 1 box pudding mix and add 1T. cornstarch to it.)
Let cool to room temperature. Have 2 sticks butter at room
temperature. Beat the butter until very
light and foamy. Beat the pudding in 1
tsp. at a time. If you do it too fast,
the buttercream will curdle. It is
important to have both the butter and the pudding at room temperature for
several hours. When buttercream is ready
and cake is cold, cut cake in 3 pieces for layers. The bottom layer is filled
with current or other good jelly. The
second and top layer and sides are frosted with the chocolate buttercream. Put shaved sweet or semi sweet chocolate at
top for decoration.
G
Notes from Helga:
this is a recipe written out in Mom’s own handwriting that I recently
found stuffed in the back of a Land O’Lakes recipe box. Sometimes it pays to be a pack-rat. I firmly believe the admonishment about tumbling
on the floor was directed at Dennis Beck :>). Biskuit Torte is the “boden” or base of many
different kinds of cakes.
