Zamara Cake

Ingredients

• Stir 6 ounces butter
• 10 ounces powdered sugar
• the whites of 6 eggs
• 12 ounces prepared flour
• ½ pint of cream
• 1 teaspoonful vanilla sugar
• Boil 1 cupful sugar
• ½ cupful water
• 1 tablespoonful rum
• the whites of 3 eggs
• ½ cupful fine-chopped almonds
• a layer of pineapple or apricot marmalade

Method

1. 1

   Stir butter with powdered sugar to a cream; beat the whites of eggs to a stiff froth; add them alternately with prepared flour and cream to the butter and sugar, flavor with vanilla sugar; bake in 2 well-buttered and floured jelly tins in medium-hot oven.

2. 2

   For filling, boil sugar with water till it turns yellow, then add rum.

3. 3

   Beat the whites of eggs to a stiff froth, add boiling sugar syrup while beating constantly, put this preparation between the layers; sprinkle over fine-chopped almonds, cover the top of cake with marmalade, then pour over a white sugar glaze.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 377. The excerpt below is the record exactly as published.

1 teaspoonf ul vanilla sugar. Add flrst 1 white to the almond paste and mix it with the hand till soft ; then add alternately the sugar and the remaining 2 whites, add the lemon, and fill the preparation into a paper funnel or pastry bag ; press small portions on to sheets of paper lYs inch apart, moisten with a damp towel ; sprinkle over some granulated sugar, lay the paper in tin pans, and bake in a moderately hot oven to a delicate brown color. When done and cooled off, lay the paper on a wet board ; as soon as the moisture penetrates through the paper the macaroons loosen themselves; remove, and put them in a tin box. Soft Cookies.— One large cup butter, lYg cup sugar, 2 eggs, Y* cup sour cream, Y2 teaspoonful baking soda dissolved in a little boiling water, then added to the sour cream. Stir butter and sugar to a cream, add the yolks, next a few spoonfuls sifted flour and the sour cream with soda, then the whites beaten to a stiff froth ; add sufficient flour to make a soft paste, roll out thin, sprinkle over some granulated sugar and a little grated nutmeg ; pass over this 668 CAKES, TORTEN, Bra the rolling pin, cnt into rounds with a cake cutter, and bake in well-buttered tins to a delicate brown. Coeoanut Cookies. — Three quarters of a cup of butter, 2 of sugar, 2 eggs, 1 cup grated coeoanut, 1 teaspoonf ul baking powder sifted with a little flour. Stir butter and sugar to a cream, add the eggs, the grated coeoanut, and powder ; use flour enough to roll out thin, cut into rounds, and bake in buttered tins to a delicate brown. Care must be taken not to get them too brown. Zamara Cake. — Stir 6 ounces butter with 10 ounces powdered sugar to a cream ; beat the whites of 6 eggs to a stiff froth ; add them alternately with 12 ounces prepared flour and Y^ pint of cream to the butter and sugar, flavor with 1 teaspoonful yanilla sugar ; bake in 2 well-buttered and floured jelly tins in medium-hot oven. Pilling : Boil 1 cupful sugar with Yg cupful water till it turns yel- low, then add 1 tablespoonful rum. Ye teaspoonful yanilla sugar^ beat the whites of 3 eggs to a stifF froth, add slowly the boiling sugar sirup while beating constantly, put this preparation between the layers ; sprinkle over Ya cupful fine-chopped almonds, cover the top of cake with a layer of pineapple or apricot marmalade

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