Food For Thought Cakes From France And Germany

Press, Volume CIV, Issue 30831, 17 August 1965, Page 2

Food For Thought Cakes From France And Germany

[By

ALAN TREMAIN)

Here are two more recipes for cakes from overseas countries. Macaroon tartlets are from France, and Liwzertorte is a marmalade tart very popular in Germany. Both use ground almonds, which are fairly expensive, but these tarts are delicious and worth the outlay.

MACAROON TARTLETS You will need:— 4oz sweetened shortcrust pastry A little raspberry jam 2 egg whites 4oz castor sugar 4oz ground almonds

Method: Butter 12 small patty pans. Roll out pastry thinly and line the patty pans. Keep the trimmings, rolling them out and cutting them

into strips for top decorations. Put a little jam into each pastry case. Whip egg whites until stiff, add sugar a little at a time, keeping the mixture stiff. Fold in the ground almonds and spoon the mixture into the pastry cases, crossing two pastry strips across each tartlet. Bake at 375 degrees for about 20 minutes. LIWZERTORTE You will need:— 7oz flour 6oz ground almonds 6oz castor sugar 6oz butter * teaspoon cinnamon 2 eggs Marmalade.

Method: Rub the butter into the flour. Add almonds, sugar and cinnamon. Beat the eggs and mix into the flour for a stiff paste. Roll out, and cut into two rounds the size of a dessert plate. Place them on a greased baking sheet and spread the centres thickly with marmalade, leaving the edges free. Moisten the edges, make a border from the trimmings and place a few strips across each tart to form a lattice pattern. Brush edges with milk and sprinkle with sugar. Bake at 375 degrees for about 20 minutes.