Whipped Cream Cake
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 150. The excerpt below is the record exactly as published.
WHIPPED CREAM CAKE. Make a good sponge cake dough (see No. 29), and omit the chocolate Filling. 1 pint whipped, sweet cream 1 pound blanched, chopped almonds Vanilla Sugar
Cook this with the app: pantry check, scaling, and the assistant.