Romanian Torte / Tort romanescReport Violation
Other Infoservings: 4-6
1/2 lb. sweet butter
8 egg yolks
4 tbs. rum
3/4 lb. powdered sugar
2 tbs. bread crumbs
Beat 1/3 pound of sweet butter to a foam, add 8 egg yolks and 1/3 pound of powdered sugar and mix together well for 1/2 hour. Now add the grated peel and juice of one lemon and 4 tablespoonfuls of good rum and mix well again. Beat to stiffness the 8 egg whites and add it to the mixture. Add 2 tablespoonfuls of grated bread crumbs, sprinkling in slowly and mixing very gently.
Butter the torte form, put in the mixture and bake slowly for 3/4 hour. If you want to top with a glaze of frozen lemon when the torte is done, return it back to the oven to be dried.