How to Make It. Stir the butter; add half of the sugar slowly
to the butter and stir it until very creamy; add the milk, flour,
potato flour, baking powder, vanilla, and beat the batter until
smooth; add the yolks and the rest of the sugar that has been
stirred to a souffle. Fill about a half inch thickness in four well-
buttered cake tins; the rest of the batter can be used for individual
small cakes. Put in a medium oven and bake, time about ten to
fifteen minutes [then turn out and when cold fill with marshmallow
[make marshmallow — see recipe, Almond Marshmallow a la Thelma
but use four whites of eggs instead of three]. Sprinkle with chop¬
ped almond paste between each layer and frost with a light shade
of chocolate fondant frosting and decorate all around with rings of
meringues and on each meringue put a rose of the white frost¬
ing with a silver bead in each, and all around the edge of the cake
put the roses of the meringues and in each rose put a silver bead.
If the cake is used for a birthday cake make the inscription on it
but if used for a reception cake, decorate it with half-moons of
meringues in the center joined with a rose of the white frosting
with the silver bead, and in the center of this put a rose of spun
sugar and in between each meringue all around on the platter put
a ball of spun sugar as the illustration shows.
148 MRS. ERICSSON HAMMOND’S COOK BOOK
Fruit Cake a la Maria
Gateau aux Fruits £ la Marie
Three eggs, four tablespoonfuls of powdered sugar, four table¬
spoonfuls of melted butter, four tablespoonfuls of flour, one tea¬
spoon of Royal Baking Powder, one teaspoon of lemon extract, and
two cups of fruit✪ Fruit Cake a la Maria.
How to Make It. Break the eggs separately; put the yolks
in an enamel bowl; add the sugar gradually, beating it rapidly to a
souffle; add the melted butter slowly [that must not be hot]. Beat
the white to a stiff* meringue; add part of the white, then the flour
and baking powder, lemon extract, and stir until smooth, then add
the rest of the white. Put it in a medium cake tin and bake
in a quick oven, time from ten to twelve minutes; turn out, split in
two, put the top part on the baking sheet, turning the cut side up,
and spread it heavily with the fruit; put the second layer on the top
and spread it again with the fruit. With a fancy tube decorate it
with the meringue all around and in the middle with checkers.
Serve with whipped cream. In place of meringue it can also be
decorated with whipped cream and then leaving the extra whipped
cream out.
Peach Cake a la Blenda
Gateau aux Peches a la Blenda
Three quarters of a cup of butter, one and a half cups of sugar,
three eggs, one cup of milk, two cups of flour, a teaspoon of lemon
extract, and two tablespoonfuls of Royal Baking Powder✪ Peach Cake a la Blenda.
Page 113 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Make It. Stir the butter; add half of the sugar slowly to the butter and stir it until very creamy; add the milk, flour, potato flour, baking powder, vanilla, and beat the batter until smooth; add the yolks and the rest of the sugar that has been stirred to a souffle. Fill about a half inch thickness in four wellbuttered cake tins; the rest of the batter can be used for individual small cakes. Put in a medium oven and bake, time about ten to fifteen minutes [then turn out and when cold fill with marshmallow [make marshmallow — see recipe, Almond Marshmallow a la Thelma but use four whites of eggs instead of three]. Sprinkle with chopped almond paste between each layer and frost with a light shade of chocolate fondant frosting and decorate all around with rings of meringues and on each meringue put a rose of the white frosting with a silver bead in each, and all around the edge of the cake put the roses of the meringues and in each rose put a silver bead. If the cake is used for a birthday cake make the inscription on it but if used for a reception cake, decorate it with half-moons of meringues in the center joined with a rose of the white frosting with the silver bead, and in the center of this put a rose of spun sugar and in between each meringue all around on the platter put a ball of spun sugar as the illustration shows.
Fruit Cake a la Maria
Gateau aux Fruits £ la Marie
Three eggs, four tablespoonfuls of powdered sugar, four table¬ spoonfuls of melted butter, four tablespoonfuls of flour, one tea¬ spoon of Royal Baking Powder, one teaspoon of lemon extract, and two cups of fruit.
How to Make It. Break the eggs separately; put the yolks in an enamel bowl; add the sugar gradually, beating it rapidly to a souffle; add the melted butter slowly [that must not be hot]. Beat the white to a stiff* meringue; add part of the white, then the flour and baking powder, lemon extract, and stir until smooth, then add the rest of the white. Put it in a medium cake tin and bake in a quick oven, time from ten to twelve minutes; turn out, split in two, put the top part on the baking sheet, turning the cut side up, and spread it heavily with the fruit; put the second layer on the top and spread it again with the fruit. With a fancy tube decorate it with the meringue all around and in the middle with checkers. Serve with whipped cream. In place of meringue it can also be decorated with whipped cream and then leaving the extra whipped cream out.
Peach Cake a la Blenda
Gateau aux Peches a la Blenda
Three quarters of a cup of butter, one and a half cups of sugar, three eggs, one cup of milk, two cups of flour, a teaspoon of lemon extract, and two tablespoonfuls of Royal Baking Powder.
Records on this page
Fruit Cake a la MariaPeach Cake a la Blenda