Recipe Talk

I have been searching for 3 years for a recipe for stairway tart. A friend of mine asked me if I could make it as his mother used to make it for him but she now has Alzeihmers and it is in her head

SPRINGERLE

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4 eggs

2 c. sugar

3 1/4 c. cake flour or more

1 tsp. baking powder

1/4 tsp. salt

2 Tbsp. butter, melted

Beat eggs well (electric mixer), add sugar gradually and
continue beating about 10 minutes (hand beater for 30 minutes).

Blend in sifted flour, salt and baking powder with melted
butter. Roll out lightly and press design, place on buttered
sheet. Allow to stand 12 to 24 hours to set design.

Bake for 5 minutes 350 degrees then 10 minutes longer at 300 degrees.

Notes: Bread flour, use less. Plain sugar can be used.

Powdered sugar is better. Roll 1/3-inch thick but 1/2-inch not
too thick if board design can be pressed down hard.

Tradition- alists say that springerle should never be soft inside since they were meant to be dunked.

If you feel that way, you'll have an easier time rolling them out.

Springerle improve with
some aging, but some people prefer them freshly baked.

Long Ago: they didn't have baking powder for cookies.

And I doubt powdered sugar. They stored them for 2 or 3 weeks in a covered stone jar.

Others put them in a flour sack and
hung them in a stairway and (AKA Stairway dessert).

sorry, this is not the one. It is actually a tart with 3 layers. I think the top is meringue but not sure