Am searching for recipe like my mom's. The one's available for purchase are "soft". This won't hold up to the way my mother made her's. It was firm - crispy - kind of like a cookie crust. She would grease a flan and pour the cake batter into it. After she would turn it over and let the cake cool, she would add her filling. The firmness of the cake almost allowed you to pick up the cake and bite in. Most of the crust recipes I have come across are more like a pie crust and that is altogether different. Can anyone help me?
"Tortenboden" translates to "pie crust" so I'm somewhat confused with the reference to cake in your post. For Tortenboden (a tart shell):
1. In a medium-sized broad bottomed ovenproof bowl, combine 4 1/2 ounces of shortening
with 3 1/2 ounces of sugar.
2. Place the bowl in a 325 degree oven until the mixture is bubbling and beginning to brown.
3. Remove the bowl from the oven; set aside.
4. When the shortening/sugar mixture is just cool enough to handle without burning yourself, combine 5 ounces of flour with 2 teaspoons of baking powder and quickly add to the shortening/sugar mixture. Mix thoroughly to form a ball.
5. Spread this dough over a 9-inch tart pan and cover the inside of the pan completely.
6. Press the dough down to ensure complete contact with the tart pan, then dock the dough with a fork to release any steam that develops under the dough when baking.
7. Place in 325 degree oven for 11 - 15 minutes or until golden brown done.
8. Remove from the oven and allow the shell cool before filling.
Die besten Wünsche für ein erfolgreiches ergebnis
I saw this and thought on the off chance that you still are looking for that recipe for Tortenboden...
1 1/4 cups flour
1/2 tsp baking powder
1/3 cup sugar
1/2 tsp vanilla
1/3 cup cold butter
Preheat oven to 325 degrees. Sift flour and baking powder onto counter top. Hollow out and make a well. In the middle of the well add the sugar, egg and vanilla. Mix the sugar, egg and vanilla until soupy leaving the flour for now. Cut butter into small chips and add to the egg mixture. Knead the flour into this mix. It will start out very crumbly but the warmth from your hands softens the butter and forms a smooth dough. Work quickly so that the butter is worked in but doesn't get too sticky. Spread this in the bottom of a tort pan (I use the kind that bakes the shell "upside down") and prick evenly with a fork. Bake for 20-30 minutes until golden brown. Turn out carefully and cool.
I hope this is what you were looking for. It makes a wonderfully buttery shortbread cookie-like crust.