Cream Fruit Cake with Pignolias

Ingredients

• Three eggs
• four tablespoons sugar
• five tablespoons flour
• three tablespoons melted butter
• one teaspoon Royal baking powder
• one tablespoon brandy

Method

1. 1

   Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and, last, the whites of the eggs — well beaten.

2. 2

   Bake in cake tins, in two layers; split each in halves and fill.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 588. The excerpt below is the record exactly as published.

one tablespoon brandy, one small teaspoon Royal baking powder. How to Make It. Stir yolks and sugar to a souffle; add flour, brandy, and baking powder, then the whites — beaten stiff. Bake in two layers, then split each in halves and fill. Filling. One and a half cups water, five tablespoons granu¬ lated sugar, two tablespoons cornstarch, four ounces cut-up choco¬ late, two cups whipped cream. How to Make the Filling. Put one cup water on stove, add sugar, thicken with the cornstarch dissolved in half cup water, add chocolate. Take pan off stove, put on ice, stir very slowly until the custard becomes cold, add whipped cream — gently. Fill the cake, sprinkle with cocoanut in between the layers. (If fresh cocoanut is not at hand, the dried will do.) Frost with a boiled chocolate frosting; sprinkle with cocoanut. THE SWEDISH, FRENCH Jelly Layer Cake a la Emma Charlotte Gateau a la Gelee en couches, a la Emma Charlotte Three eggs, one cup powdered sugar, three tablespoons cream, one cup flour, one teaspoon Royal baking powder, a pinch of salt, one tablespoon brandy. How to Make It. Beat yolks of eggs and sugar to a souffle; add salt, brandy, and cream. Sift the flour with the baking powder, add a little at a time, beat well, last add the whites — well beaten. Bake, in four layers, from five to ten minutes. When cold, spread with currant jelly or any kind of fruit, put one layer on top of another, frost with a boiled pink frosting, decorate with white according to taste. Cream Fruit Cake with Pignolias Gateau aux Fruits a la Creme aux Pignolats Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one teaspoon Royal baking powder

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