German Kouglauffe

Ingredients

• a pound and a quarter of butter
• half an ounce of pounded cinnamon
• grated lemon peel
• four ounces sifted sugar
• half a pound of flour
• three eggs
• one and a half pound of flour
• four more eggs
• the yolks of six
• half an ounce of German yeast
• half an ounce of salt
• half a pint of warm cream
• six ounces of Jordan almonds

Method

1. 1

   Beat the butter to a thick cream for ten minutes.

2. 2

   Add cinnamon, lemon peel, sugar, flour, and eggs, mixing quickly.

3. 3

   Sprinkle in flour, add more eggs and yolks.

4. 4

   Spread paste in a pan, pour in dissolved yeast and salt in warm cream.

5. 5

   Knead to a thick batter, place in a buttered mould, stick in almonds, and bake until light reddish-yellow.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

German Kouglauffe Beat a pound and a quarter of butter to a thick cream for ten minutes ; then throw in half an ounce of pounded cinnamon and grated lemon peel, four ounces sifted sugar, half a pound of flour, and three eggs ; work all quickly together without stopping whilst adding the different ingredients. After a 30 NATIONAL VIANDS few minutes sprinkle in one and a half pound of flour, add four more eggs and the yolks of six. When the paste is ready spread it at the bottom of the pan, so as to form a well in the middle ; pour into this half an ounce of German yeast previously dissolved with half an ounce of salt in half a pint of warm cream. Fold the paste over quickly, knead it till it becomes of the consistency of thick batter, put it into a large buttered mould. Have ready six ounces of Jordan almonds

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