RUSSIAN PUNCH TORTE
(
Cakes) - (
The International Jewish Cook Book)
Bake three layers of almond tart and flavor it with a wine glass of
arrack. When baked, scrape part of the cake out of the thickest layer,
not disturbing the rim, and reserve these crumbs to add to the following
filling: Boil one-half pound of sugar in one-fourth cup of water until
it spins a thread. Add to this syrup a wine glass of rum, and the
crumbs, and spread over the layers, piling one on top of the other.
Another way to fill this cake is to take some crab-apple jelly or apple
marmalade and thin it with a little brandy.
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