Pawaru-Grahmata

№ 32IX. nodaļa

Smilkšu torte

Lemon sand cake

  • Serves 8
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Smilkschu torte.

Modernizētslpp. 385–386 · PDF 399–400
8 porcijas

The book gives 2 mārciņas each of clarified butter and flour, 1 mārciņa of sugar, 20 yolks, 10 whites, the peel of 2 lemons and a spicglāze of brandy: about 840 g butter and flour and 420 g sugar. We use a fifth.

Method

7 soļi
  1. A day ahead, or an hour before, spread the flour on a baking tray and dry it in the oven at 100 °C for 30 minutes (the book says "well-dried flour"). Let it cool and sift it.
  2. Heat the oven to 170 °C (150 °C fan). Butter and flour a 1 l loaf tin or a 20 cm round tin.
  3. Beat the butter until pale and creamy, 3–4 minutes. Beat in the yolks one at a time.
  4. In a clean bowl, whisk the whites to stiff peaks.
  5. Mix the flour, sugar and lemon zest and fold them into the butter with the brandy, then fold in the whites. Beat briefly so everything is well combined, as the book says, but don't overwork it.
  6. Spread in the tin and bake for 45–55 minutes, until golden and a skewer comes out clean. Cover loosely with foil if the top browns too early.
  7. Cool for 10 minutes in the tin, then turn out onto a rack.

Notes

What the book says vs. what we added

2 mārciņas of clarified butter are beaten like cream, the yolks of 20 eggs added a little at a time, the whites of 10 beaten to snow, then 2 mārciņas of well-dried flour, 1 of fine sugar and the grated peel of 2 lemons are mixed in. A spicglāze (a small pointed glass) of strong brandy may be added to make the cake dry and crisp. It is beaten hard and baked slowly. The drying temperature, tin, oven temperature and times are ours.

Brandy

brandvīns was distilled spirit (German Branntwein), closer to vodka than to cognac. Alcohol in a butter cake keeps the crumb short and dry, which is what the book wants.

Variation (the book's "another way")

a richer, eggier cake. Beat 105 g clarified butter to a foam and beat in 5 yolks, 140 g sugar, 140 g flour and the zest of ⅓ lemon, then fold in 3 stiffly whisked whites. Bake in a thickly buttered 18 cm tin or 0.75 l loaf tin at 170 °C for 35–45 minutes. The book's amounts are ¾ mārciņa butter, 15 yolks, 1 mārciņa each of sugar and flour and 8 whites; we use a third.

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