Excerpts from the Schleis-Seigfried Reunion Cookbook

Three-Layer Nut Torte

This cake was a favorite of Seigfried matriarch Rose Seigfried (1909-1988).
It was hard to imagine any special ocassion without her marvelous torte,
and impossible to make it today without imagining her there helping.

TOP/BOTTOM LAYER

12 eggs, yolk and whites separated

12 Tbsp sugar

12 Tbsp bread crumbs

12 Tbsp ground walnuts

1 tsp baking powder
In seperate bowl, mix egg yolks with sugar and baking powder till it becomes lemon colored. Add bread crumbs and ground nuts until well combined.

In a different bowl, beat the egg whites till they form stiff peaks.

Fold the egg whites into the egg yolk mixture. Bake in two greased and floured cake pans at 325 degrees for about 30 minutes or until a toothpick comes out clean.

MIDDLE LAYER

6 eggs, yolks and whites separated

6 Tbsp sugar

6 Tbsp flour

1 tsp baking powder
In separate bowl, mix egg yolks with sugar till it becomes lemon colored. Add the flour and baking powder until well combined.

In a different bowl, beat the egg whites till they form stiff peaks.

Fold the egg whites into the egg yolk mixture. Bake in greased and floured cake pan (same size as top and bottom) at 325 degrees for about 30 minutes or until a toothpick comes out clean.

Grandma's Icing

1 c Fluffo or Crisco

1 c butter

2 c sugar

8 Tbsp flour

1 c milk
Beat the Fluffo (or Crisco), butter and sugar for 10 minutes or until grainy texture is gone.

Add the flour and milk, and beat till smooth as whipped cream, about 20 minutes.

Food for thought.....
A man that carries a cat by its tail learns a lesson he can learn no other way.

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