A historical dessert from Recipes from here and there (1900). Use removable bottom cake tins for easy removal. Bake in moderate oven.
Preserved exactly as written in the original source
Cream one-half cup butter, one-half cup sugar together
Add three egg yolks, six tablespoons milk, one cup flour, one teaspoon baking powder, one teaspoon vanilla
Pour into two greased removable bottom cake tins
Beat four egg whites stiff
Add one cup sugar, one-third teaspoon baking powder
Spread on top of first mixture
Sprinkle with chopped unblanched almonds
Bake in moderate oven
Put together with custard made of one cup milk, two tablespoons sugar, one egg yolk, one tablespoon cornstarch, one tablespoon butter, one-half teaspoon vanilla
Modern guidance to help you succeed with this vintage recipe
This classic German torte uses a dual-structure technique where a tender cake base is topped with crisp meringue before baking. The meringue layer (egg whites beaten with sugar and a touch of baking powder) creates a protective crust that stays crisp while the cake beneath steams gently, staying moist. The small amount of baking powder in the meringue helps stabilize the foam and creates tiny air pockets for a lighter, more delicate texture. Baking both layers simultaneously ensures they bond together, creating distinct textural contrast.
The custard filling can be made up to 2 days ahead and stored covered in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming. The cake layers can be baked 1 day ahead, left in their pans, covered loosely with foil, and stored at room temperature. Assemble the torte no more than 4 hours before serving to keep the meringue from softening.
Store assembled torte covered loosely with a cake dome or inverted bowl (avoid plastic wrap which will stick to the meringue) in the refrigerator for up to 2 days. The meringue will gradually soften but the torte remains delicious. Bring to room temperature 30 minutes before serving for best flavor and texture. Do not freeze, as the meringue will weep and become rubbery upon thawing.
AI-generated tips from Chef Cecil's culinary database
The custard filling can be made up to 2 days ahead and stored covered in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming. The cake layers can be baked 1 day ahead, left in their pans, covered loosely with foil, and stored at room temperature. Assemble the torte no more than 4 hours before serving to keep the meringue from softening.
Store assembled torte covered loosely with a cake dome or inverted bowl (avoid plastic wrap which will stick to the meringue) in the refrigerator for up to 2 days. The meringue will gradually soften but the torte remains delicious. Bring to room temperature 30 minutes before serving for best flavor and texture. Do not freeze, as the meringue will weep and become rubbery upon thawing.
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