Break an egg into a bowl ; add two tablespoons of sweet
grated chocolate, one of fine bread crumbs and one of
powdered sugar and beat well ; add another egg, more
sugar and more crumbs ; then separate three more eggs and
beat in the yolks alternately with sugar and crumbs, one by
one, until all are used ; mix in lightly half a pound of fine
juicy black cherries✪ Cherry Cake—Bavarian and fold in the egg-whites, beaten stiff.
Butter a wide, shallow cake tin thoroughly, sift dried bread
crumbs over it and pour in the mixture. Bake about three-
quarters of an hour in a moderate oven and serve it cold.
549. CHERRY CAKE— GERMAN
Cream a cup of butter with one and a half cups of sugar ;
beat in five eggs, one by one, a teaspoon of water, half a
glass of brandy and two and a half cups of flour sifted with
a teaspoon of baking powder ; beat hard and then stir in
two pounds of candied cherries✪ Cherry Cake—German. Bake in a loaf tin lined
with paper, in a moderate oven, and, when cool, cover all
over with icing. Decorate with cherries and leaves cut
from angelica.
550. COFFEE CAKE— GERMAN
Work together until well incorporated, two cups bread
sponge, a heaping tablespoon of softened butter, a scant cup
of sugar and a cup of milk✪ Coffee Cake—German ; roll out to fit a square baking
tin and bake in a quick oven. While still hot spread thickly
with butter and sugar and chopped nuts to form a crust
one-fourth of an inch thick; heat through and sprinkle with
cinnamon. Serve with breakfast coffee.
551. GATEAU— BRETONNE
Chop fine a quarter of a cup of blanched almonds and
pound in a mortar with a few drops of orange flour water;
mix it with half a cup of sugar, the yolks of four eggs and
half a teaspoon of vanilla and beat for five minutes; add
four tablespoons of flour✪ Gateau—Bretonne, beat again and fold in the whites,
beaten stiff. Pour into a round buttered tin and bake for
i
about twenty minutes. Cool, turn out on a platter, spread
lightly with strawberry jam and then with icing.
552. GATEAU DE RIZ— FRENCH
Scald a pint of milk in a double boiler and add a cup of
well-washed rice and half of a vanilla bean-pod; cover and
CAKES, LARGE AND SMALL
cook for an hour without stirring; add a half teaspoon of
salt, two tablespoons of butter, sweeten well and cook to a
thick paste ; then cool ; add, if liked, a teaspoon of orange-
flower wrater and a well-beaten egg; melt a fourth of a cup
of sugar✪ Gateau de Riz in a pan to the caramel stage, pour it into a hot
mould and turn quickly so that it will cover the mould with
a thin coating of caramel ; press the rice into it and bake
for three-quarters of an hour ; turn out on a platter and
serve with custard or any pudding sauce.
553. GENOA CAKE
Cream well half a cup of butter with three-fourths of a cup
of sugar; beat four eggs very light and add to the butter
and sugar, alternately with a heaping cup of flour sifted,
with a rounded teaspoon of baking powder, and half a cup
of glace cherries, adding enough milk to make the mixture
the right consistency ; add the zest of a lemon, half a cup
each of sultanas, cleaned currants and chopped almonds ;
beat well and pour into a large shallow tin, well greased,
and bake in a moderate oven for an hour.
554. GERMAN CHEESE CAKE ✪ Genoa Cake
Page 82 · 8 recipe records on this page
Presented as published in 1915. 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
Break an egg into a bowl ; add two tablespoons of sweet grated chocolate, one of fine bread crumbs and one of powdered sugar and beat well ; add another egg, more sugar and more crumbs ; then separate three more eggs and beat in the yolks alternately with sugar and crumbs, one by one, until all are used ; mix in lightly half a pound of fine juicy black cherries and fold in the egg-whites, beaten stiff. Butter a wide, shallow cake tin thoroughly, sift dried bread crumbs over it and pour in the mixture. Bake about three-quarters of an hour in a moderate oven and serve it cold.
549. CHERRY CAKE— GERMAN
Cream a cup of butter with one and a half cups of sugar ; beat in five eggs, one by one, a teaspoon of water, half a glass of brandy and two and a half cups of flour sifted with a teaspoon of baking powder ; beat hard and then stir in two pounds of candied cherries. Bake in a loaf tin lined with paper, in a moderate oven, and, when cool, cover all over with icing. Decorate with cherries and leaves cut from angelica.
550. COFFEE CAKE— GERMAN
Work together until well incorporated, two cups bread sponge, a heaping tablespoon of softened butter, a scant cup of sugar and a cup of milk ; roll out to fit a square baking tin and bake in a quick oven. While still hot spread thickly with butter and sugar and chopped nuts to form a crust one-fourth of an inch thick; heat through and sprinkle with cinnamon. Serve with breakfast coffee.
551. GATEAU— BRETONNE
Chop fine a quarter of a cup of blanched almonds and pound in a mortar with a few drops of orange flour water; mix it with half a cup of sugar, the yolks of four eggs and half a teaspoon of vanilla and beat for five minutes; add four tablespoons of flour, beat again and fold in the whites, beaten stiff. Pour into a round buttered tin and bake for
about twenty minutes. Cool, turn out on a platter, spread lightly with strawberry jam and then with icing.
552. GATEAU DE RIZ— FRENCH
Scald a pint of milk in a double boiler and add a cup of well-washed rice and half of a vanilla bean-pod; cover and
cook for an hour without stirring; add a half teaspoon of salt, two tablespoons of butter, sweeten well and cook to a thick paste ; then cool ; add, if liked, a teaspoon of orangeflower wrater and a well-beaten egg; melt a fourth of a cup of sugar in a pan to the caramel stage, pour it into a hot mould and turn quickly so that it will cover the mould with a thin coating of caramel ; press the rice into it and bake for three-quarters of an hour ; turn out on a platter and serve with custard or any pudding sauce.
553. GENOA CAKE
Cream well half a cup of butter with three-fourths of a cup of sugar; beat four eggs very light and add to the butter and sugar, alternately with a heaping cup of flour sifted, with a rounded teaspoon of baking powder, and half a cup of glace cherries, adding enough milk to make the mixture the right consistency ; add the zest of a lemon, half a cup each of sultanas, cleaned currants and chopped almonds ; beat well and pour into a large shallow tin, well greased, and bake in a moderate oven for an hour.
554. GERMAN CHEESE CAKE
Records on this page
Cherry Cake—BavarianCherry Cake—GermanCoffee Cake—GermanGateau—BretonneOrange CakeGateau de RizGenoa CakeGerman Cheese Cake