She decided as there was not anything else to do she had better go and make toffee; but she felt hot, and not very much like eating toffee, and what is the fun of making toffee unless you want to eat it. She sat down on the landing of the second floor and sniffed and thought how beastly colds were.
Come in. I’ve got a lovely fire, and I’ll lend you a large silk handkerchief, and I’ll give you some ginger drink which is doing me good.’
The way it’s described, it’s probably ginger tea, but this can be too spicy for some people. I’m recommending ginger ale for convenience sake.
British Biscuits, Vienna cakes (Sachertorte
There was a little break of ten minutes in the middle of the morning when milk and biscuits were brought in; but after a day or two they were never eaten or drunk. Both doctors had lovely ideas about the sort of things to have in the middle of lessons - a meal they called a beaver. They took turns to get it ready. Sometimes it was chocolate with cream on it, and sometimes Doctor Jakes' ginger drink, and once it was ice-cream soda; and the things to eat were never the same: queer biscuits, little ones from Japan with delicate flowers painted on them in sugar, cakes from Vienna, and specialties of different kinds from all over England.
Sachertorte is the most famous cake from Vienna. It was originally invented by Franz Sacher in 1832 for Prince Wenzel von Matternich at the Hotel Sacher in Vienna. It is one of the most famous Viennese culinary specialties.
"This is the original recipe, obtained through the courtesy of Mrs. Anna Sacher." 3/4 cup (170 g) butter; 6 1/2 oz. (180 g) semi-sweet chocolate; 3/4 cup (170 g) sugar; 8 egg yolks; 1 cup (120 g) flour; 10 egg whites, stiffly beaten; 2 tbls. apricot jam; icing: 1 cup (225 g) sugar; 1/3 cup (80 ml) water; 7 oz. (200 g) semi-sweet chocolate; Beat butter until creamy. Melt chocolate. Add sugar and chocolate to butter; stir. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8-9" cake tin. Pour mixture in. Bake in 275 degree F (140 degree C). oven about 1 hour. Test with toothpick or straw. Remove to board; cool. Cut top off and turn bottom up. Heat apricot jam slightly and spread over top. Cover with chocolate icing, prepared as follows: Cook sugar and water to thin thread. Melt chocolate in top of double boiler. Add sugar gradually to chocolate. Stir constantly until icing coats the spoon. Pour on top of cake. ---Viennese Cooking, O. & A. Hess, adapted for American use [Crown Publishing:New York] 1952 (p. 229)