Thirteen-Layer Chocolate Cake a la Ericsson Hammond

Ingredients

• Five eggs
• one cup powdered sugar
• one cup flour
• one teaspoon Royal baking powder
• three tablespoons cornstarch
• two tablespoons brandy
• a pinch of salt
• four tablespoons cold water

Method

1. 1

   Add sugar slowly to the yolks.

2. 2

   Beat to a souffle for fifteen minutes; add cold water, brandy, and the whites of the eggs — well beaten.

3. 3

   Sift flour, baking powder, and cornstarch.

4. 4

   Butter cake tins, spread very thin with the batter — making thirteen layers — and bake.

5. 5

   Then fill.

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 581. The excerpt below is the record exactly as published.

Thirteen-Layer Chocolate Cake a la Ericsson Hammond Gateau au Chocolat en treize couches, a la Ericsson Hammond Five eggs, one cup powdered sugar, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, two table¬ spoons brandy, a pinch of salt, four tablespoons cold water. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes; add cold water, brandy, and the whites of the eggs — well beaten. Sift flour, baking powder, and cornstarch. Butter cake tins, spread very thin with the batter — making thir¬ teen layers — and bake. Then fill. Filling. Two cups water, two large tablespoons cornstarch, one tablespoon brandy, seven tablespoons dissolved chocolate. Thicken water with the cornstarch, add brandy and the choco¬ late that has been dissolved with the sugar for the frosting, frost the cake with a boiled chocolate frosting, decorate with white frosting according to taste. AMERICAN COOK BOOK 399 Chocolate Custard Layer Cake a la Irene Gateau au Flan au Chocolat en couches, a la Irene Three eggs, four tablespoons powdered sugar, four tablespoons flour, one tablespoon brandy, one small teaspoon Royal baking powder. How to Make It. Stir yolks and sugar to a souffle; add brandy, baking powder, and last the whites — beaten stiff. Bake in two layers, then split each layer in two and fill. Filling. Put one and a half cups milk on stove, thicken with one tablespoon cornstarch dissolved in half cup milk; stir the yolks of two eggs with four tablespoons sugar to a souffle, add to the hot milk, add four ounces cut-up chocolate, stir until smooth. Fill the cake, frost with a boiled chocolate frosting, decorate according to taste. Chocolate Layer Cake with Marshmallow, a la Walde Gateau au Chocolat a la Guimauve, en couches, a la Walde Four eggs, one cup sugar, two tablespoons brandy

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