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page 128
the whites, and mix the rest, stirring continually but slowly. Pour the mixture
in a smooth and round mold, greased with butter and sprinkled with powdered
sugar. Put at once in the oven.
Remove from the mold when cold and dust with powdered sugar and vanilla.
187
MANTUA TART
(Torta Mantovana)
Flour, six ounces.
Sugar, six ounces.
Butter, five ounces.
Sweet almonds and pine-seeds, two ounces.
One whole egg.
Four egg-yolks.
A taste of lemon peel.
First work well with a ladle the eggs with the sugar, then pour the flour little
by little, still stirring, and finally the butter, previously melted in a double
steamer (bain-marie). Put the mixture in a pie-dish greased with butter and
sprinkled with flour or bread crumbs ground. On top put the almonds and the
pine-seeds. Cut the latter in half and cut the almonds, previously skinned in
warm water, each in eight or ten pieces. This tart must not be thicker than one
inch, so that it can dry well in the oven, which must not be too hot.
Sprinkle with powdered sugar and serve cold.
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