Peach Layer Cake a la Ebba Munk

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

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.

4. 4

   Add to the yolks and sugar.

5. 5

   Last add the whites of the eggs — well beaten.

6. 6

   Bake slowly in a buttered and papered pan in oven thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 590. The excerpt below is the record exactly as published.

one teaspoon Royal baking powder, half cup cornstarch, whites of three eggs. How to Make It. Stir butter and sugar to a cream. Add milk, flour, cornstarch, brandy, baking powder, and, last, the whites of the eggs— well beaten. Bake in two layers; split each layer in halves, fill with the fig filling, frost with a boiled brown frost¬ ing, decorate with white according to taste. Filling. One pound figs, two tablespoons chopped almonds, two tablespoons brandy, half cup water, one tablespoon corn¬ starch, one cup caramel, yolks of two eggs, three tablespoons sugar, juice of a lemon and the rind. Cut figs in very small pieces, add to the caramel, cook and thicken with the cornstarch dissolved in the water, add yolks of eggs and sugar that have been stirred to a souffle. Peach Layer Cake a la Ebba Munk Gateau aux Peches en couches, a la Ebba Munk Five eggs, one cup powdered sugar, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal bak¬ ing powder, three tablespoons cornstarch, a pinch of salt

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