Baskets of Cake with Chocolate, a la Victoria

Ingredients

• one cup butter
• two cups sugar
• four eggs
• one cup milk
• two and a half cups flour
• two teaspoons Royal baking powder
• one cup water
• two tablespoons cornstarch
• two ounces chocolate
• four tablespoons sugar

Method

1. 1

   Stir butter to a cream, add sugar, then yolks, milk, flour, baking powder, and brandy; last add beaten egg whites.

2. 2

   Bake in muffin pans.

3. 3

   When baked, cool, cut a thin slice from the bottom, scoop out, leaving a thin crust.

4. 4

   For filling, thicken water with cornstarch, add chocolate and sugar, stir on ice, and when thickened and cold, add whipped cream.

5. 5

   Frost cakes with white frosting, decorate, fill, and cover.

6. 6

   Puncture holes for handles from citron peel.

7. 7

   Arrange on a platter as dessert.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 513. The excerpt below is the record exactly as published.

Baskets of Cake with Chocolate, a la Victoria Corbeilles de Gateau et de Chocolat, a la Victoria One cup butter, two cups sugar, four eggs, one cup milk, twro and a half cups flour, twTo teaspoons Royal baking powder. Stir butter to a cream, add the sugar, then the yolks, milk, flour, baking powder, and brandy; last add the whites of eggs — beaten to a stiff meringue. Bake in little muffin pans. When baked, turn out, stand to get cold, cut a thin slice for a cover from the bottom of the cake, then scoop out, leaving a thin crust. Fill. Filling. One cup water, thicken with two tablespoons corn¬ starch, twro ounces chocolate, four tablespoons sugar. Stir on ice and, when thickened and cold, add a cup wdiipped cream. Frost the cakes with white frosting and decorate with pink around the edge, then fill. Put a teaspoon of whipped cream on the filling. Then put on the cover (which also has been frosted and decorated), puncture two small holes straight across the cover, for the handle, and into them stick a handle from citron peel. Arrange on paper THE SWEDISH, FRENCH, AMERICAN COOK BOOK 351 doily on a platter as dessert for luncheon or supper. Garnish with spun sugar if at hand. Chocolate Blanc-mange a la Europeenne Blanc-manger au Chocolat, a la Europeenne One cup water, two tablespoons cornstarch

Cook this with the app: pantry check, scaling, and the assistant.