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Chocolate Layer Cream Cake a la Maria

Name: Chocolate Layer Cream Cake a la Maria
Yield: 6 servings
Ingredients: Three eggs; four tablespoons sugar; five tablespoons flour; three tablespoons melted butter; one tablespoon brandy; one teaspoon Royal baking powder

From The Swedish, French, American cook book, 1918

Serves 6

Filling recipe included.

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

146Calories

4 gProtein

14 gCarbs

8 gFat

Full nutrition (35 nutrients)

Calories146 kcal

Protein3.9 g

Carbohydrates14 g

Fiber0 g

Sugars8.5 g

Total Fat8 g

Saturated Fat4.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol107 mg

Sodium95 mg

Potassium45 mg

Calcium71 mg

Iron0.9 mg

Magnesium5.2 mg

Phosphorus132 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A86 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate22 mcg

Choline75 mg

Caffeine0 mg

Alcohol0.8 g

Water22 g

Estimated from matched ingredients across 6 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.

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

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