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
• Two cups milk
• two tablespoons cornstarch
• five tablespoons sugar
• two tablespoons brandy
• four tablespoons chopped almond paste
• whites of two or three eggs

Method

1. 1

   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 — well beaten.

2. 2

   Bake in four layers and fill.

3. 3

   For filling, put one and a half cups milk on stove, add almond paste; when the milk boils, add the sugar, dissolve the cornstarch in half cup of the milk, add the brandy to the cornstarch, thicken the milk, stir until smooth, let come to a boil.

4. 4

   In the meantime, have the whites of the eggs well beaten, add them to the milk.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 582. The excerpt below is the record exactly as published.

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. 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 — well beaten. Bake in four layers and fill. 400 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Filling. Two cups milk, two tablespoons cornstarch, five tablespoons sugar, two tablespoons brandy, four tablespoons chopped almond paste, whites of two or three eggs — well beaten. Put one and a half cups milk on stove, add almond paste; when the milk boils, add the sugar, dissolve the cornstarch in half cup of the milk, add the brandy to the cornstarch, thicken the milk, stir until smooth, let come to a boil. In the meantime, have the whites of the eggs well beaten, add them to the milk. Fill the layers, frost with a boiled chocolate frosting, sprinkle with chopped almonds on the top and all around. Mocha Cake No. 1, a la Ericsson Hammond Gateau au Moka No. 1, a la Ericsson Hammond Five eggs, one cup powdered sugar, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch

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