Semmeltorte was popular as a side dish instead of potatoes, which were still unknown in the 15th century.
Beat the eggs and stir in the breadcrumbs. Knead the dough, which must be smooth and firm, well with the finely chopped or ground almond kernels, season with salt and pepper.
Heat the butter or lard until it is liquid and line a loaf pan with it. Fill the dough into the form and bake in a heated oven (electric oven 200 °C, gas mark 3) for about 40-45 minutes. During the baking time, brush with butter or lard from time to time. Two minutes before removing from the oven, brush again and sprinkle with a pinch of salt. Test with a wooden skewer. It must remain dry.
Cut the warm semeldorttem into thumb-thick slices and bring to the table as an addition to roasts.
(very tasty)
holds. H. J. Fahrenkamp
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