Fruit Cake with Meringue

Ingredients

• Five eggs
• one cup powdered sugar
• one cup flour
• one teaspoon Royal baking powder
• three tablespoons cornstarch
• two tablespoons brandy
• a pinch of salt
• four tablespoons water
• one and a half cups strawberry juice
• two tablespoons brandy
• two tablespoons cornstarch

Method

1. 1

   Add sugar slowly to the yolks, beat to a souffle for fifteen minutes, add cold water and brandy; sift flour, baking powder, and cornstarch; beat the whites of the eggs well, stir in the yolks and sugar, then the flour.

2. 2

   Butter pie plates, make two layers from each cake, split each layer in halves, fill with fruit filling, frost with a boiled frosting, decorate all around with rings of meringues.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 521. The excerpt below is the record exactly as published.

Fruit Cake with Meringue a la Bernard Gateau aux Fruits, au Meringue a la Bernard 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 water. Add sugar slowly to the yolks, beat to a souffle for fifteen minutes, add cold water and brandy; sift flour, baking powder, and cornstarch; beat the whites of the eggs well, stir in the yolks and sugar, then the flour. Butter pie plates, make two layers from each cake, split each layer in halves, fill with fruit filling: one and a half cups strawberry juice, two tablespoons brandy, thicken with two tablespoons cornstarch

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