Mocha Cake No. 3

Ingredients

• One cup butter
• two cups sugar
• four eggs
• one cup milk
• two tablespoons brandy
• two and a half cups flour
• two teaspoons Royal baking powder
• one cup ground coffee
• one cup cold water
• half the white of an egg
• two and a half cups boiling water
• one and a half cups coffee
• yolks of two eggs
• five tablespoons sugar

Method

1. 1

   Stir butter and sugar to a cream; add yolks of eggs, then milk, brandy, flour, and baking powder.

2. 2

   Stir until very smooth, beat the whites well, put them in last.

3. 3

   Bake in cake tins — four layers — then fill.

4. 4

   For filling, add coffee to cold water and egg white, leave on stove to settle for ten minutes, add boiling water, leave for another ten minutes.

5. 5

   Strain coffee, dissolve cornstarch in cold coffee, thicken, add yolks stirred with sugar.

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. How to Make the Filling. Add sugar to coffee, put in a saucepan on stove until hot. Dissolve the cornstarch in half cup water, thicken the coffee, stir on ice until cold. Mix gently to the cream (that has been whipped), add the vanilla. Fill the cake (that has been cut in four layers), sprinkle with the nuts after each filling; when done, frost with a boiled coffee frosting, sprinkle with nuts. Mocha Cake ( Gateau au Moka) No. 2 Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, and one teaspoon Royal baking powder. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt; last add the whites of the eggs — well beaten. Bake in cake tins — four layers — and fill. Filling. Quarter cup butter, one cup very strong black coffee, two to three cups confectionery sugar, teaspoon vanilla. Wash the butter, dry on a cloth, put in a saucepan, stir; add the vanilla, then the sugar; stir to a cream. Divide the coffee; leave half on the stove. Dissolve one tablespoon cornstarch in the other half cup of cold coffee, and when it is boiling thicken with the corn¬ starch, put the saucepan on ice, stir very gently until it becomes cold; when cold, add to the butter and sugar that have been stirred to a cream; leave part of the sugar and butter out for the decoration before adding the coffee. If the coffee should turn the butter a little more sugar will settle the mixture. Fill the layers, put one on top of another, spread some of the coffee filling on the top and all around, making it nice and smooth; decorate with white butter in strips — across and all around — waved through a fancy tube. Mocha Cake ( Gateau au Moka) No. 3 One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder. How to Make It. Stir butter and sugar to a cream; add yolks of eggs, then milk, brandy, flour, and baking powder. Stir until very smooth, beat the whites well, put them in last. Bake in cake tins — four layers — then fill. \ Filling. Add to one cup ground coffee one cup cold water and half the white of an egg; leave on stove to settle for ten min¬ utes, add two and a half cups boiling water, leave for another ten minutes — not to boil, just simmer; strain up the coffee, which will amount to about two cups. Put one and a half cups coffee in a saucepan on stove, dissolve one heaping tablespoon cornstarch in the other half cup of coffee (that has been left to get cold), thicken the coffee, add the yolks of two eggs that have been stirred with five tablespoons sugar

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