Difference between revisions of "Sand Torte"
RealRecipes (talk | contribs) m (Text replace - "__NOTOC__ [[Category:" to "__NOTOC__ ==References== <references/> [[Category:") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 17: | Line 17: | ||
* 1 lb Potatine [[flour]] <ref>Note: Potatine flour is no longer made. Substitute with 2 cups unbleached [[flour|all-purpose flour]] and 2 cups [[cornstarch]]. This is as close as you will get to the consistency of the original Potatine flour.</ref> | * 1 lb Potatine [[flour]] <ref>Note: Potatine flour is no longer made. Substitute with 2 cups unbleached [[flour|all-purpose flour]] and 2 cups [[cornstarch]]. This is as close as you will get to the consistency of the original Potatine flour.</ref> | ||
| − | == | + | == Procedures == |
# Cream the butter and add the yolks, whole eggs, sugar and vanilla. Blend thoroughly. | # Cream the butter and add the yolks, whole eggs, sugar and vanilla. Blend thoroughly. | ||
# Add the flour and make sure everything is mixed completely. | # Add the flour and make sure everything is mixed completely. | ||
Latest revision as of 06:39, 14 July 2012
Prep Time: n. a.
Cook time: 1 hour
Serves: n. a.
Description
This recipe is very old and is a take on a pound cake, except the crumb is very fine - almost "sand-like." It has a lovely flavor and tastes great if served with a fruit sauce, such as strawberry. Please note that this recipe is being translated as it originally was written; there will be an ingredient listed that is no longer made but please read the note as to the proper substitution.
Ingredients
- 1 lb butter (must use butter here - no substitutions)
- 3 egg yolks
- 3 whole eggs
- 1 lb sugar (2¼ cups)
- 1 tsp vanilla extract
- 1 lb Potatine flour [1]
Procedures
- Cream the butter and add the yolks, whole eggs, sugar and vanilla. Blend thoroughly.
- Add the flour and make sure everything is mixed completely.
- Pour into a greased spring-form pan and bake at 350°F for 1 hour.
Notes
- ↑ Note: Potatine flour is no longer made. Substitute with 2 cups unbleached all-purpose flour and 2 cups cornstarch. This is as close as you will get to the consistency of the original Potatine flour.
