Page:Meier - The Art of German Cooking and Baking.djvu/310




 * ½ lb. blanched, roasted hazelnuts

10 eggs

½ lb. sugar

1 tsp. vanilla

2½ ozs. fine flour


 * 1 glass apricot marmalade

Preparation: The nuts are ground and stirred for% hour with yolks of eggs and sugar, then vanilla and flour are added and lastly the beaten whites of eggs. Bake in two layers, cool them, spread apricot marmalade between them and cover the cake with pineapple frosting.


 * ½ lb. of washed butter

½ lb. of flour

¼ pt. of water

¼ tsp. of baking powder

White of 1 egg

1 tbsp. of rum Fruit marmalade

Preparation: The preparation of the dough is the same as given under No. 68. Roll out the dough very thin, cut out little tarts, put in the center of each some kind of marmalade, either, raspberry, apple sauce, cherry or plum, and bake the tarts after folding one half of each over the fruit.


 * ½ lb. of washed butter

½ lb. of sugar

¼ pt. of water

White of 1 egg

1 tbsp. of rum

¼ tsp. baking powder

Sugar

Fruit marmalade

Preparation: The preparation of the dough is the same as given under No. 68. When the dough is rolled out thin, cut strips 3 inches long and 1½ inches wide, bake them until done, dust with sugar and finish baking. When done, spread with fruit marmalade and place two and two together.


 * 6 eggs

½ lb. of unblanched, ground almonds

1 large cup of powdered sugar

1½ tsps. baking powder


 * 1 pt. of whipped cream

½ cup of sugar

1 tsp. of vanilla

Preparation: Yolks of eggs and powdered sugar are beaten for 15 minutes, the ground almonds added, then the baking powder and the beaten whites of eggs.

Bake in 3 layers, cool them, then spread on whipped cream mixed with sugar and vanilla, place the layers one on the other and cover the whole cake with whipped cream. The cake may be filled with fruit marmalade.