80 g butter or margarine
80 g sugar
1 vanilla sugar
6 egg yolks
200 g ground almonds
1 tsp baking powder
100 g half-bitter baking chocolate
1 tbsp rum
1 tbsp brandy
6 whites of eggs
1/2 liter whipping cream
100 g egg liquer
100 g chocolate crumbs
Directions
Cream butter or margarine. Add sugar and vanilla sugar little at a
time. Mix in egg-yolks. Mix almonds with baking powder and stir
together with the chocolate into the dough. Add rum and brandy. Beat
the egg-whites until stiff and stir carefully into the dough.
Fill the dough into a round baking-form covered with baking-paper
(paper that prevents sticking). Bake it in a preheated oven for about
60 minutes at 175C
Let it cool down (or out?).
Whip cream until stiff and put onto the cooled cake. Pour egg liquer
over it.
Decorate the torte with some cream and sprinkel it with the chocolate
crumbs.
Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g
fat/ protein : 429 / 103 g
The original recipe called for 2 envelopes of cream hardener. That
stuff helps to get the cream get hard more quickly and staying so
longer. Unfortunately I don't know what it consists of.
Servings: 1 servings
Advocaat Torte Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be found back into the far past, certainly as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Continuing our culinary historical journey, we have a couple of recipe books dating from the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of meals on the menues of the wealthy. Over the succeeding few hundred years, the rich families of Wesstern Europe competed to serve the most exotic banquets, and as a result chefs and their recipes became highly prized. However, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. The TV revolution brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Advocaat Torte recipe.
