Mountain Measures · 1974

Hungarian Almond Torte

Name: Hungarian Almond Torte
Ingredients: 7 eggs, separated; 2/3 cup sugar; ½ lb. ground almonds (if possible, half with skins and half without); 5 Tbsp. ground dry bread crumbs; 1 tsp. almond extract; 1 pint whipping cream (sweeten to taste, if desired)

From Mrs. Charles A. Gray. The book didn't print a hometown.

CourseCakes
Oven350°F
Time25–30 minutes
Ingredients6
Steps8

Ingredients Tick as you go

7eggs, separated
2/3 cupsugar
½ lb.ground almonds (if possible, half with skins and half without)
5 Tbsp.ground dry bread crumbs
1 tsp.almond extract
1 pintwhipping cream (sweeten to taste, if desired)

Method

Tap a step to mark it done.

Step 1: Grease the bottoms of two 9" cake pans.
Step 2: Beat the egg yolks; add the sugar and beat well.
Step 3: Add the almonds, crumbs and almond extract.
Step 4: Beat the egg whites until stiff and fold into the mixture.
Step 5: Pour into the pans and bake at 350°F for 25 to 30 minutes.
Step 6: Cool in the pans for 10 minutes, then remove.
Step 7: When cool, slice each layer horizontally if you prefer a four-layer torte.
Step 8: Whip the cream and stack the layers with whipped cream between them and on top.

From the cook

This torte may be made early in the day before serving.

What we changed or couldn’t read (1)

Source lists the cream but does not say to whip it; 'whipped cream' in the method implies it.