Port Wine Layer Cake with Pignolias

Ingredients

• Three eggs
• four tablespoons powdered sugar
• one small teaspoon Royal baking powder
• four tablespoons flour
• one tablespoon brandy
• two tablespoons melted butter

Method

1. 1

   Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and, last, the whites of the eggs — well beaten.

2. 2

   Bake in cake tins, in four layers, and fill.

Nutrition per serving

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.

Port Wine Layer Cake with Pignolias Gateau au Vin d’ Oporto, en couches, aux Pignolats Three eggs, four tablespoons powdered sugar, one small tea¬ spoon Royal baking powder, four tablespoons flour, one table¬ spoon brandy, two tablespoons melted butter. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and, last, the whites of the eggs — well beaten. Bake in cake tins, in four layers, and fill. Filling. One cup water, one cup port wine, two tablespoons cornstarch, two tablespoons brandy, four tablespoons sugar, four tablespoons chopped pignolias. How to Make the Filling. Put half cup water and the port wine on stove; add sugar and brandy; dissolve the cornstarch in the other half cup water; thicken the wine, add a little red coloring. Fill the cake, frost with a port wine frosting. Decorate with white frosting and pignolia nuts in any design. Port Wine Layer Cake a la Violet Gateau au Vin d’ Oporto, en couches, a la Violet Half cup butter, one and a half cups sugar, three eggs, one cup milk, two and a half cups flour, two teaspoons Royal baking powder, one teaspoon vanilla. How to Make It. Stir butter and sugar to a cream; add yolks, then milk, vanilla, flour, baking powder, and, last, the whites of the eggs — well beaten. Bake in four layers and fill. 406 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Filling. One cup water, one cup port wine, two tablespoons cornstarch, two tablespoons brandy, four tablespoons sugar. How to Make the Filling. Put half cup water on stove; add the port wine, sugar, and brandy; dissolve the cornstarch in the other half cup water; thicken the wine, add a little red coloring. Fill the cake, frost with a royal port wine frosting, decorate ac¬ cording to taste. Fig Layer Cake ( Gateau aux Figues en couches ) a la Beatrice One and a half cups of sugar, half cup butter, half cup sweet milk, one and a half cups flour, a pinch of salt, 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. 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. Add to the yolks and sugar. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan in oven thirty minutes. Filling. Take about six peaches that have been peeled, chop very fine and the rest stew down with the peelings in three cups water. Press through a sieve; when ready to fill the cake, put the peach puree (which will amount to about two and a half cups) in a pan on the stove. Thicken with two heaping tablespoons cornstarch dissolved in half cup water; stir — adding half cup sugar and yolks of two eggs that have been stirred to a souffle. Fill the cake that has been split in four layers, cover with a peach boiled frosting, decorate according to taste. Almond Marshmallow Fruit Cake a la Ericsson Hammond Gateau aux Fruits et aux Amandes a la Ericsson Hammond Three eggs, four tablespoons sugar, five tablespoons flour, four tablespoons melted butter, one tablespoon brandy

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