Page:Meier - The Art of German Cooking and Baking.djvu/322




 * ⅛ cup of sweet cream

3 eggs

1⅛ tsps. of vanilla

4 tbsps. of sugar

The preparation of the vanilla filling is the same as given in Chapter 19, No. 29, Layer Cake with Chocolate.


 * 1 tsp. of butter

⅛ cup of milk

2 tbsps. of flour

1 cup of sugar

⅛ cup of chopped nuts

1 egg Preparation: The ingredients, excepting the white of egg, are all mixed well. The mixture is cooked one minute, stirring constantly, then cooled and the beaten white of egg mixed in.


 * 1 cup of sugar

¼ cup of water

1 cup of seedless chopped raisins

1 white of egg Preparation: Water and sugar are stirred well, then boiled for one minute and taken from the stove. The raisins and beaten white of egg are mixed in and the filling spread on the cake, while still warm.


 * 1 cup of sugar

1 cup of finely chopped nuts

1 cup of sour cream

Preparation: The ingredients are mixed and cooked for several minutes, stirring constantly.


 * 2⅛ tbsps. of sugar

1 tbsp. of water

⅛ tsp. of vanilla

1 cup of blanched, ground almonds

Whipped cream, to taste Preparation: The sugar, water and vanilla are boiled 1 minute and spread on the cake while warm. The almonds are strewn on immediately, then cover with the sweetened whipped cream.


 * ⅛ cup of milk

4 tbsps. of sugar

1 tsp. of lemon extract

2 eggs

1 tsp. of flour Preparation: This is given in Chapter 19, No. 33, Sponge Cake.