Martzepan Torte

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. flour
  • ¼ lb. butter
  • 2 tablespoons sugar
  • 2 yolks of eggs
  • 2 tablespoons water


Mix flour, sugar and butter, add eggs and water, put in a cool place to harden, then roll out the dough.

Filling: One pound almonds, blanched and dried the day before, then grated. One pound powdered sugar, juice of two lemons. Place on fire until it cooks (or is very hot); then stir a short time, add the whites of eight eggs beaten stiff. Line a spring form with the dough, put in the mixture, place strips of dough over the top and bake in a very slow oven one hour. Dust with powdered sugar and candied cherries to decorate.