Recipe Manuscript

Fámom Plnená Sňahová Torta

Name: Fámom Plnená Sňahová Torta
Prep time: PTPT25M
Cook time: PTPT2H30M
Yield: 6
Cuisine: European
Ingredients: 4-6 egg whites; 200 g powdered sugar, plus extra for sprinkling; 250 ml sweet whipping cream (minimum 30% fat); 1 tsp vanilla sugar or 1 vanilla bean, scraped; 100 g preserved or candied fruit (for decoration)

"Fámom Filled Snow Cake"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Advanced Dessert

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Fámom Plnená Sňahová Torta

"Massu dľa predpisu urobiť, do okrúhla vyrezať papier vo veľkosti taniera, tento na štyry alebo šest čiastok roz- strihnuť a na plech rozložiť tak, že keď sa bude torta na misu klásť, aby sa složiť mohol. Na každú čiastku z massy natrief, tlčeným cukrom posypať, v letnej peci nechať usušiť a z papieru pozorne sobrať, aby massy v celosti ostaly. Veľký žajdlík dobrej sladkej smotanky dať na ľad a drôtami tak dlho šibať, pokým tuhá pena neostane, to vyliať na sito a nechať odtiecť. Štyri funta s vanilijou potlčeného cukru do nádoby preosiať, doň penu (fám) z ľahka zamiešať, z toho na misu rozotrief a naň vetrové kôsky v takom poriadku klásť, aby kruh tvorily a jako celé vyzeraly; na to dať fámu, zas vetrovej massy a tak až do vrchu pokračovať. Vrch sa okrášli zaváraným ovocím."

English Translation

"Prepare the batter according to the recipe, cut paper in a circle the size of a plate, cut this into four or six pieces, and arrange them on a baking sheet so that when the cake is placed on a platter, it can be assembled together. Spread some of the batter onto each piece, sprinkle with powdered sugar, let it dry in a warm oven, and carefully remove from the paper so the batter remains intact. Put a large cup of good sweet cream on ice and whip it with wires until a stiff foam remains, pour this onto a sieve and let it drain. Sift four pounds of powdered sugar with vanilla into a bowl, gently fold in the foam (fám), spread some of this on the platter, and arrange the meringue pieces on it in such an order that they form a circle and look whole; put more foam on top, then more meringue batter, and continue like this to the top. Decorate the top with preserved fruit."

Note on the Original Text

The recipe uses archaic spellings and units, such as 'massu' for meringue and 'žajdlík' as a liquid measure roughly equivalent to 250 ml. Instructions rely on tacit knowledge of baking: drying rather than cooking the meringue, folding cream delicately to preserve lightness, and assembling the cake with improvisational flair. Certain words, like 'fám' (an old term for foam or whipped cream), show linguistic differences from modern Slovak. The recipe is written for experienced cooks who could interpret vague instructions and adapt to variable oven conditions.

Modern Kitchen Interpretation

Recipe's Origin

Prvá kucharská kniha v slovenskej reči - Click to view recipe in book

Title

Prvá kucharská kniha v slovenskej reči (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an 1870 Slovak-language cookbook, a period when home baking was intimately tied to local traditions and resourcefulness. The recipe represents a classic Austro-Hungarian 'snehová torta' or meringue cake, a luxurious dessert marked by refined techniques and elegant presentation. At the time, such cakes were reserved for festive occasions, prepared in kitchens equipped with wood-fired ovens. The use of fresh cream and meringue reflects both access to dairy and the growing popularity of sugar in Central European confections.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the era used large ceramic or copper mixing bowls for beating egg whites by hand with wire whisks. Baking was done on tin or heavy metal trays lined with paper, which was cut and shaped as needed. The 'letná pec' (summer oven) refers to a cooler baking temperature, achieved by careful tending of a wood-fired oven with the door slightly ajar. Cream was whipped with wire beaters or even branches, and draining was performed using linen cloths or fine-mesh sieves.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4-6 egg whites
7 oz powdered sugar, plus extra for sprinkling
1 cup sweet whipping cream (minimum 30% fat)
1 tsp vanilla sugar or 1 vanilla bean, scraped
3.5 oz preserved or candied fruit (for decoration)

Instructions

Begin by preparing a basic meringue (egg white and sugar mixture) as per standard instructions.
Cut a piece of parchment paper to the size of a large dinner plate, then divide this circle into 4 or 6 segments.
Lay these on a baking tray, spacing them so they don’t touch.
Spread the meringue mass onto each piece, sprinkle generously with powdered sugar, and bake in a very low oven (around 195°F) until thoroughly dried but not browned.
Carefully remove from the paper, keeping the meringue sheets intact.
Chill 1 cup of good-quality sweet cream, then whip vigorously until stiff peaks form.
Transfer the whipped cream into a fine sieve set over a bowl and allow excess liquid to drain away.
Sift 7 oz of powdered sugar with vanilla into a bowl.
Fold the drained whipped cream gently into the sugar mixture until combined, forming a vanilla whipped cream.
Spread a layer of this cream on a serving platter.
On top, arrange the baked meringue pieces in a circle to form a whole layer.
Continue layering cream and meringue, alternating, until all components are used and the cake is built up.
Decorate the top with preserved or candied fruit to finish.

Estimated Calories

300 per serving

Cooking Estimates

It takes about 25 minutes to prepare the meringue and cream, then about 2.5 hours in the oven. Each serving has an estimated 300 calories, and this recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.