Re: [Cz-L] Lotte's Schmettentorte

My mother used to make an amazing schmettentorte (which as a kid I always called 'schmeckentorte') for our birthdays.

I asked her for the recipe years ago and she had one but everything was in drams and deca-drams. Needless to say, I couldn't figure it out.

I can still almost taste it. Mmmmmm.

Henry

If this email has been sent to you inadvertently, buck up and take it like a man &/or consider yourself extremely blessed.


On 2013-03-24, at 10:59 AM, "Merle Kastner" <merlek_at_videotron.ca> wrote:

> Thank you Hedwig. I am adding all these versions and comments to a document
> and then will insert a small chapter in the Bukovina Cookbook, Volume 3,
> after everyone has sent me theirs.
>
> Merle
>
>
> ----- Original Message ----- From: <hedbren_at_zahav.net.il>
> To: <ilana_at_wordwizardsinc.com>; <Czernowitz-L_at_cornell.edu>
> Sent: Sunday, March 24, 2013 9:47 AM
> Subject: Re: [Cz-L] Lotte's Schmettentorte
>
>
>> Hi Ilana,
>> Thanks for the wishes,
>> I found in an old cooking booklet, written by my late mother 60 years ago.. 2 receipts of Schnettenrorte:
>> here they are, but the quantities are in Gramm, like we used in Europe...
>> 1. 210 Gr.butter, 280 Gr.flour, 140 Gr.sugar, yoke of an egg, , put the dough for 10 min. in the frigidare, then cut the dough into 3 parts and bake every part
>> 2.260 Gr.butter, 430 Gr.flour, 250 Gr.sugar, 4 yokes, 50 Gr.grounded nuts. cut the dough intp 8 parts, bake every part very quick...
>> The filling for both:
>> 3. 1 and a half glass sugar, mixed with 2 glasses sour crème, some vanille sugar, or vanilla.essenz, 150 Gr grounded nuts.
>> After filling the baked plates, let them for one night in the frigidare...more they stay more are tasty,
>> I am baking very quick on the revers of a pan,
>> Bon apetit and Hag Pesah Sameah
>> Hedwig
>
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Received on 2013-03-24 08:29:13