Layer Cake
From New Delineator recipes., 1929
Almond paste can be bought or made from blanched and pounded almonds.
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4172Calories
116 gProtein
684 gCarbs
117 gFat
Full nutrition (34 nutrients)
Calories4172 kcal
Protein116 g
Carbohydrates684 g
Fiber8.2 g
Sugars519 g
Total Fat117 g
Saturated Fat32 g
Monounsaturated Fat52 g
Polyunsaturated Fat19 g
Omega-30.2 g
Cholesterol1762 mg
Sodium940 mg
Potassium2516 mg
Calcium1484 mg
Iron21 mg
Magnesium414 mg
Phosphorus2271 mg
Zinc13 mg
Copper1.4 mg
Manganese3 mg
Vitamin D16 mcg
Vitamin C0.2 mg
Vitamin A954 mcg
Vitamin E28 mg
Vitamin K1.4 mcg
Vitamin B61.4 mg
Vitamin B128 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)4.6 mg
Niacin (B3)16 mg
Folate637 mcg
Choline1502 mg
Caffeine0 mg
Water1030 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 62. The excerpt below is the record exactly as published.
three eggs and take their weight in flour (about one and one-half cup). Separate whites from yolks of six eggs, add cream of tartar and salt to the whites and beat until very stiff and dry. Beat the yolks as dry as pos- sible, and add to them the sugar, then fold in the whites quickly. Sift the flour three times, with the baking-powder, and whip into the mixture. Bake about three-quarters of an hour in an oven that slowly rises in temperature, keeping a piece of paper over the top of the pan. When cold, cut into three layers, with a sharp knife. For the chocolate cream, heat one cup of milk in a double boiler with two ounces of sugar and two ounces of almond paste, add the chocolate, melted, and the beaten yolks of two eggs. Set aside to cool. For the nut cream, heat one cup of milk in the double boiler with two ounces of sugar and two ounces of almond paste, add the shredded citron and the pecan-meats ground in a vegetable grinder, and thicken with two egg-yolks. When both creams are cool enough, spread the layers, using the nut filling for the bottom layer, the chocolate for the second and the boiled frosting for the top of the cake. The almond paste may be bought at a confectioner's, or the almonds may be blanched and pounded. One and one-third cup of shelled almonds makes four ounces of paste. This layer cake
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