For Frosting.
- Rum frosting according to Chapter 20, [No. 22]
Preparation: The sand tart batter should be baked in 3 layers; when cold, spread the fruit marmalade between the layers. Then cover with rum frosting.
No. 96—TREE TART.
- 7 eggs
- 1 cup sugar
- 1 cup finest flour
- Chocolate or sour filling
Preparation: Beat the yolks with a rotary egg beater, add ½ cup sugar and beat well again, then set aside. Beat whites to stiff froth, add other ½ cup sugar. Mix both and add 1 cup flour measured before sifting. Butter pans, dredge them with flour and put the batter in. Bake in 8 layers in a slow oven. Spread chocolate or sour cream filling as in [No. 76], between the layers. You may also cover with a frosting if you wish.
No. 97—FENCE TART.
First Layer.
- 4 whites of eggs
- 3 yolks of egg
- 1 pinch of salt
- ⅓ tsp. cream of tartar
- 1¼ cups of sugar
- 1 cup flour
Second Layer.