Chocolate Layer Cake with Almond a la Brita Stina

Ingredients

• Four eggs
• one cup sugar
• two tablespoons brandy
• three tablespoons cornstarch
• four tablespoons melted butter
• one cup flour
• one teaspoon Royal baking powder
• four ounces chocolate

Method

1. 1

   Instructions not provided in the text.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 580. The excerpt below is the record exactly as published.

three tablespoons cornstarch, a pinch of salt. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes; add cold water and brandy. Sift flour, baking powder, and cornstarch, and add. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan (iron or copper) in oven thirty minutes. Filling. Two cups milk, yolks of three eggs, five tablespoons sugar, two tablespoons brandy (or vanilla), four tablespoonschopped almond paste (or half cup finely chopped almonds with four bitter almonds), one tablespoon cornstarch, and a pinch of salt. How to Make the Filling. Put one and a half cups milk on the stove; if almond paste, add to the milk. When boiling, thicken with the cornstarch dissolved in half cup milk; in the meantime, stir the yolks and sugar to a souffle, add to the thickened milk, stir carefully until it comes to a boil, flavor with brandy (or vanilla, or any flavor desired) and a little pinch of salt. Cut the cake in four layers, fill between each layer with the mixture, put one on top of the other [if no almond paste is added, sprinkle with the chopped almonds in between the layers], frost with a boiled frosting. Decorate all around with unpeeled crushed almonds, and on the top with different colored frostings according to taste. Can be decorated with the name of the person the cake is intended for, date and year. Chocolate Layer Cake a la Mathilda Gateau au Chocolat, en couches, a la Mathilda One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder. How to Make It. Stir butter and sugar to a cream, add yolks of eggs, then milk, brandy, flour, and baking powder. Stir until very smooth, beat the whites well, put in last. Bake in cake tins — four layers — fill with the chocolate filling, frost with a chocolate frosting. Chocolate Filling. Two cups water, one large tablespoon cornstarch, one tablespoon brandy, nine tablespoons dissolved chocolate. Put one and a half cups water on the stove, thicken with the cornstarch dissolved in half cup water, add the chocolate that has been dissolved with the sugar for frosting. THE SWEDISH, FRENCH Chocolate Frosting. Half pound chocolate, two cups pow¬ dered sugar, half tablespoon butter, three-quarters cup hot water. Add water to the chocolate; put in sugar very carefully — stir all the time until all the sugar is in the chocolate. Add the butter. Frost the cake with the rest of the chocolate frosting after the nine tablespoons has been taken out for the filling. Chocolate Layer Cream Cake a la Maria Gateau au Chocolat a la Creme , en couches, a la Maria Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt; last add the whites of the eggs — well beaten. Bake in cake tins, in four layers, and fill. Filling. Put one and a half cups water on stove, add four tablespoons sugar, thicken with two tablespoons cornstarch dissolved in half cup water, add four ounces chocolate. Stir chocolate in after the water is thickened, stir on ice until cold, add half pint whipped cream. Fill the layers, frost with a chocolate frosting, decorate with white. Thirteen-Layer Chocolate Cake a la Ericsson Hammond Gateau au Chocolat en treize couches, a la Ericsson Hammond Five eggs, one cup powdered sugar, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, two table¬ spoons brandy, a pinch of salt, four tablespoons cold water. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes; add cold water, brandy, and the whites of the eggs — well beaten. Sift flour, baking powder, and cornstarch. Butter cake tins, spread very thin with the batter — making thir¬ teen layers — and bake. Then fill. Filling. Two cups water, two large tablespoons cornstarch, one tablespoon brandy, seven tablespoons dissolved chocolate. Thicken water with the cornstarch, add brandy and the choco¬ late that has been dissolved with the sugar for the frosting, frost the cake with a boiled chocolate frosting, decorate with white frosting according to taste. AMERICAN COOK BOOK 399 Chocolate Custard Layer Cake a la Irene Gateau au Flan au Chocolat en couches, a la Irene Three eggs, four tablespoons powdered sugar, four tablespoons flour, one tablespoon brandy, one small teaspoon Royal baking powder. How to Make It. Stir yolks and sugar to a souffle; add brandy, baking powder, and last the whites — beaten stiff. Bake in two layers, then split each layer in two and fill. Filling. Put one and a half cups milk on stove, thicken with one tablespoon cornstarch dissolved in half cup milk; stir the yolks of two eggs with four tablespoons sugar to a souffle, add to the hot milk, add four ounces cut-up chocolate, stir until smooth. Fill the cake, frost with a boiled chocolate frosting, decorate according to taste. Chocolate Layer Cake with Marshmallow, a la Walde Gateau au Chocolat a la Guimauve, en couches, a la Walde Four eggs, one cup sugar, two tablespoons brandy, three table¬ spoons cornstarch, four tablespoons melted butter, one cup flour, one teaspoon Royal baking powder, four ounces chocolate. How to Make It. Stir yolks and sugar to a souffle with a pinch of salt and brandy; dissolve chocolate in half cup hot water; add, slowly, the yolks, flour, cornstarch, and baking powder; mix together; last add the whites — beaten stiff. Bake in four layers and fill. Filling. Put one cup granulated sugar on stove with four tablespoons water, add a little marshmallow extract, cook until it ropes, beat up whites of four eggs, add the sugar (beating all the time) in a pan on ice, add five tablespoons dissolved Cox’s gelatine. Fill the cake, put one layer on top of another, frost with a boiled chocolate frosting, decorate with white frosting according to taste. Chocolate Layer Cake with Almond, a la Brita Stina Gdteau au Chocolat aux Amandes, en couches ; a la Brita Stina Four eggs, one cup sugar, two tablespoons brandy, three table¬ spoons cornstarch, four tablespoons melted butter, one cup flour, one teaspoon Royal baking powder, four ounces chocolate

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