German Cake

Ingredients

• Six ounces of powdered sugar
• two ounces of flour
• three eggs
• two ounces of sweet
• eight of bitter almonds blanched and pounded with one or two teaspoonfuls of orange-flower-water
• butter for the baking-tin paper

Method

1. 1

   Beat the yolks with the sugar until they become a light creamy colour; whisk the whites to a stiff froth on a plate with the flat blade of a knife; mix the almonds with the dry flour.

2. 2

   To the yolk-cream stir in the whites of the eggs; then add the flour, and stir round quickly until well mixed, but do not beat the mixture after the whites have been added.

3. 3

   Have ready lined with buttered kitchen-paper two round shallow cake-tins, about seven inches in diameter.

4. 4

   Pour the mixture in, and bake in a quick oven for five or ten minutes.

5. 5

   Turn out immediately on a folded cloth, strip off the paper, and leave the cakes to cool.

6. 6

   Ornament the top in alternate sections of cream and apricot-jam, and serve as a dinner or supper sweet.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 44. The excerpt below is the record exactly as published.

three eggs. Spread the icing evenly over the top and sides of the * And the odour of that spicy cake came back upon my recollection and the pleasure and the curiosity I had taken in seeing her maJte it,* , . . . — Ch. Lamb. 198 BREAD AND BISCUITS. * / bought for a penny a two-penny loaf Of wheat y and nothing more,^ Praed. cake, and place it in a screen some distance from the fire, or in a warm closet, to dry. If the icing is required thick, it must be spread over at least two or three times, and allowed to dry between. Swiss IRolL Three eggs, six ounces of sugar pounded, three ounces of flour, a little lemon-peel grated. Break the yolks into a basin, add the sugar, and whisk together for ten minutes or more. Beat up the whites to a firm froth ; add this to the yolks and sugar and lemon- peel. When the froth is all mixed in, scatter in the flour, and continue beating for another ten minutes. Pour the mixture on a buttered and sugared baking-sheet, bake in a hot oven * Ay^ let the pure flour Be like the driven snow^ bright to the eye^ And unadulterateJ* Henry Pickering. 199 BREAD AND BISCUITS. * Then he cried for goodly cheer ^ For segments of pork-pies^ for sandwiches^ For cake of Banbury^ and for bun of Bath,* *The Coming K— .' for five minutes. Turn the cake out care- fully on a cloth that the steam may not escape too rapidly and the cake become too crisp for rolling over ; spread jam over it, and then take the edges and roll it over in the shape of a roly-pudding. When cool enough to retain its rolled form, put it in a covered tin box ready for use. It will improve by keep- ing a week. When served for dinner, the roll should be dished up whole ; when used for supper, it can be served cut in thick slices and arranged in a ring. German Cafte (for pudding course). Six ounces of powdered sugar, two ounces of flour, three eggs, two ounces of sweet * Intent on puddings and on puffs, * Praed. 200 BREAD AND BISCUITS. * Your cake here is wami within. * * Comedy of Errors.* and eight of bitter almonds blanched and pounded with one or two teaspoonfuls of orange- flower- water, butter for the baking- tin pape

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