Coffee Cake

Ingredients

• 7 oz. of dried and sifted flour
• 0.5 lb. of powdered sugar
• 7 oz. of butter
• 1 tablespoonful of potato-flour
• the yolks of six eggs and the whites of six eggs
• 2 tablespoonfuls of cognac
• a little salt
• the whites of four or five eggs
• 0.5 lb. of caster sugar
• 1 wineglassful of very strong Coffee infusion

Method

1. 1

   Make a paste with flour, powdered sugar, butter, potato-flour, yolks of eggs, whisked whites, cognac, and salt.

2. 2

   Put into a buttered cylinder mould and bake.

3. 3

   While cooling, beat whites of eggs, sift in caster sugar, whip until thick, then add strong Coffee infusion.

4. 4

   Rub butter to soften, mix with Coffee mixture, trim the cake, slice, mask each layer with Coffee mixture, build the cake, mask all over, smooth, and decorate.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 441. The excerpt below is the record exactly as published.

h Vlb. of caster sugar. Blanch lib. of sweet almonds, put them in a mortar, and pound them to a paste, adding gradually 1 ) pints of water. Squeeze the almonds through a cloth, and pour half of this liquid on to the Coffee. Dissolve another -Joz. of gelatine in 1 teacupful of hot water, sweeten it with 1-lb. of caster sugar, and mix the remainder of the almond liquid with it. Pack a mould in ice, pour iu a layer of the Coffee mixture, and let that freeze ; then pour in a layer of the almond mixture, allowing that to freeze also, and con- tinue in this way till the mould is full ; then leave it for tw Fig. 502. Vienna Coffee- Pot (Adams ancl Son). Fig. 503. Reversible Pots- dam Cafetiere (Adams and Son). For details respecting Culinary Processes, Utens ls, Sauces, Ac., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 428 Coffee — continued. hours in the ice. Dip the mould in tepid water, wipe it with a cloth, turn the blanc-mange out on to a fancy dish, garnish with macaroons, and serve. See Pig. 504. Coffee-and-Brandy Cream Bonbons.— Soak 2oz. of the finest picked gum arabic in J pint of hot water, strain it, and mix with it J gill of brandy and enough caster sugar to make it into an elastic paste. Beat the whites of two eggs with 2oz. of Coffee extract and enough icing sugar to make a rather but not very stiff paste. Fill a biscuit-forcer (having a Jin. tube at the end of it) with the white paste, and push it out upon a large sheet of paper that has been well sifted over with caster sugar ; as the contents of the .forcer are pushed out, cut them off with a knife in pieces the size of small filberts. When each sheet of paper is full, stand it on a baking-sheet and put it in the screen for ten minutes to dry the bonbons. Take them up one at a time, using the point of a fork, dip them in the Coffee icing, put them oa wire trays, and stand them for another ten minutes in the screen. Store them away between layers of white paper, in a box or lin. Coffee Cake. — (1) Make a paste (called Madeleine paste by Dubois) with the following ingredients : 7oz. of dried and sifted flour, Jib. of powdered sugar, 7oz. of butter, 1 table-spoonful of potato-flour, the yolks of six eggs, the whites of six eggs well whisked, one whole egg, 2 table-spoonfuls of cognac, and a little salt. Put this mixture into a buttered cylinder mould, and bake. When it is done, turn it out of the mould and let it cool. While it is cooling, beat up the whites of four or five eggs’ and when firm sift into them Jib. of caster sugar; whip this over the fire until quite thick, then remove it, and continue whipping until it gets perfectly cold ; add to it J wineglassful • of very strong Coffee infusio

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