Mocha Tort

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:
Contributed by: Mrs. L. A. Barrett

4 eggs, beaten separately
1 cup sugar, sifted six times
1 cup flour, sifted six times
1 teaspoon baking powder
3/4 cup strong coffee, boiled down to
1/2 cup
Bake in two layers. When ready to serve whip cream,
flavored with a few drops of coffee and place between layers
and on top if desired.

Passover Nut Torte

Originally Published:
Like Mama Used to Make, 1952
Original Images:
Contributed by: Bea Kahn

9 eggs separated
1 Tb. lemon juice or wine
2 Tb. matza cake flour
1 C. sugar
1 lb. nuts shelled and ground

Beat yolks well. Add sugar, flour, nuts and flavoring, beating until well blended. Beat egg whites until stiff. Fold into batter. Bake in ungreased pan 40-45 minutes at 350°.

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