SC - alcohol revisited

[Olwen the Odd]

>Olwen the Odd wrote:
> >
> > >and when it is almost cooked make the crust with sugar, and cinnamon,* 
>and
> > >when it is cooked serve it hot.
> >
> > >*This is similar to de Nola's recipe for Torta Genovesa, which 
>instructs
> > >the cook to sprinkle cinnamon and sugar over the torte as it >is baking 
>to
> > >form a crisp layer.
> > >Vicente
> >
> > Funny.  When I was reading your redaction and came to this bit, I 
>understood
> > it as making another crust and ADDING sugar and cinnamon to the 
>ingredients.
> > Olwen
>
>Well, you _are_, except the torta, as of the time this step is
>mentioned, is already mostly baked. This is more in the line of an icing
>or glaze, I suspect. Also not unprecedented in modern baking.
>
>Adamantius

But the Torta you are talking about is the one called Torte Genovesa, which 
was used as a simiarity.

I was talking about the Torte de melones which the recipe states "and when 
it is ALMOST cooked make the crust with sugar, and cinnamon,* and WHEN IT IS 
COOKED serve it hot".
A seperate crust, spiced and rolled out thin and put on top to brown, in my 
mind, is reasonable.

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