Page:Meier - The Art of German Cooking and Baking.djvu/302




 * ¾ cup of butter

2 cups of sugar

6 whites of eggs

1 cup of milk

2 cups of flour

½ cup of corn starch

12 figs

3 heaping tsps. of baking powder

1 tsp. of cinnamon

1 tsp. of cloves


 * 3 whites of eggs

1 tbsp. of sugar

4 tbsps. of water

½ lb. finely chopped almonds

Preparation: Cream the butter, add the sugar, milk, flour, baking powder and lastly the beaten whites of eggs. Divide the batter into 3 parts. Into the first part mix the cinnamon, cloves and chopped figs. Bake two light and one dark layer and arrange them with the dark layer in the middle. Prepare the frosting by beating the whites of eggs to a stiff froth and mixing it with 1 tablespoonful of sugar and 4 tablespoonfuls of water which have been boiled 5 minutes. The mixture is stirred until cool, the almonds are added and the frosting spread over the cake.


 * 2/3 cup of butter

2 cups of sugar

1 cup of corn starch

2 heaping tsps. of baking powder

7 whites of eggs


 * Cream according to No. 29.


 * 4 whites of eggs

½ cup of sugar

¼ lb. of cocoanut

Preparation: Cream the butter with sugar, then add flour and baking powder and the beaten whites of eggs. Bake in 4 layers. Make the filling according to No. 29, Layer Cake With Chocolate, and when the layers are cool, spread the cream between them. Make the frosting from the beaten whites of eggs mixed with sugar, spread it on the cake and sprinkle with grated cocoanut.


 * ½ lb. of sugar

10 eggs

½ lb. of fine flour

¼ lb. of blanched, grated almonds

Juice and rind of 1 lemon

2 heaping tsps. of baking powder

Preparation: The sugar and yolks of eggs are stirred 20 minutes, the ground almonds added and the mixture stirred again 20 minutes. Now add lemon juice and grated lemon rind, the whites of eggs beaten to a froth, and then quickly stir in the flour. Lastly add the baking powder mixed with some of the flour. Put the batter into a buttered pan and bake 1 hour.

Remarks: In the beginning, the heat may be greater in the bottom of the oven than in the top.