Wild Cherry Layer Cake a la Lydie Matilde

Ingredients

• Small half cup butter
• one cup sugar
• whites of four eggs
• half cup milk
• one and a quarter cups flour
• half cup cornstarch
• two teaspoons Royal baking powder
• one cup granulated sugar
• four tablespoons water
• a little extract of wild cherry
• five tablespoons dissolved Cox’s gelatine
• a little cherry coloring

Method

1. 1

   Stir butter and sugar to a cream; beat well; add milk, flour, baking powder, and cornstarch sifted about three times, and last, the whites of the eggs well beaten.

2. 2

   Bake in four layers and fill.

3. 3

   For the filling, put sugar with water on the stove, add wild cherry extract, cook until it ropes.

4. 4

   Beat egg whites, add sugar while beating in a pan on ice, add dissolved gelatine.

5. 5

   Color with cherry coloring, frost with pink boiled frosting.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 595. The excerpt below is the record exactly as published.

Wild Cherry Layer Cake a la Lydie Matilde Gateau a la Cerise sauvage, en couches, a la Lydie Matilde Small half cup butter, one cup sugar, whites of four eggs, half cup milk, one and a quarter cups flour, half cup cornstarch, two teaspoons Royal baking powder. How to Make It. Stir butter and sugar to a cream; beat well; add milk, flour, baking powder, and cornstarch that have been 410 THE SWEDISH, FRENCH, sifted about three times, and, last, the whites of the eggs — well beaten. Bake in four layers and fill. -Filling. Put one cup granulated sugar with four tablespoons water on the stove, add a little extract of wild cherry, cook until it ropes. Beat up whites of four eggs, add in the sugar (beating all the time) in a pan on ice, add five tablespoons dissolved Cox’s gelatine. Color with a little cherry coloring

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