Maybe that says “sand” torte, I can’t quite be certain. There are lots of recipes for sand torte, but none for sana torte that I could find. What is a torte, you may ask? I wondered the same thing. In a nutshell, a torte is a fancy cake. As in, multiple layers, jam, icing, glazes, etc. They are often smaller than a standard cake, and the finished presentation rivaling the British Baking Show. There is also confusion about whether a cake and a torte are just interchangeable words for the same thing (yes depending on the region), or if they are distinct items different from one another (yes, depending on the region!). Tortes are often made with less flour, little to no leavening – relying on whipped egg whites for lift, and often with liquor, fruit, jam, nuts…. I am still confused as to what it is, but who knows, maybe this is good and I just need to trust the chef?
And, as with many recipes in this book, this one has sketchy instructions that can be confusing.
3/4 lbs butter
1 lb powdered sugar
7 eggs – first the yolks then the whites beaten stiff
Mix with 1 glass brandy
1 pkg potato flour
1 tsp vanilla
3/4 tsp baking powder
1 1/4 hour bake, stir at 1 hour