Mocha Cake No. 1, a la Ericsson Hammond

Ingredients

• Five eggs
• one cup powdered sugar
• four tablespoons cold water
• two tablespoons brandy
• one cup flour
• one teaspoon Royal baking powder
• three tablespoons cornstarch
• a pinch of salt
• one cup strong Mocha coffee
• one cup sugar
• one teaspoon vanilla
• one pound chopped mixed nuts
• one tablespoon cornstarch
• one pint cream

Method

1. 1

   Add sugar slowly to the yolks.

2. 2

   Beat to a souffle for fifteen minutes, add cold water and brandy.

3. 3

   Sift flour, baking powder, and cornstarch and add.

4. 4

   Last add the whites of the eggs — well beaten.

5. 5

   Bake slowly in oven thirty minutes.

6. 6

   For filling, add sugar to coffee, put in a saucepan on stove until hot.

7. 7

   Dissolve the cornstarch in half cup water, thicken the coffee, stir on ice until cold.

8. 8

   Mix gently to the cream (that has been whipped), add the vanilla.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 582. The excerpt below is the record exactly as published.

Mocha Cake No. 1, a la Ericsson Hammond Gateau au Moka No. 1, a la Ericsson Hammond Five eggs, one cup powdered sugar, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, and a pinch of salt. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes, add cold water and brandy. Sift flour, baking powder, and cornstarch and add. Last add the whites of the eggs — wTell beaten. Bake slowly in oven thirty minutes. Filling. One cup strong Mocha coffee, one cup sugar, one teaspoon vanilla, one pound chopped mixed nuts, one tablespoon cornstarch, and one pint cream

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