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Classic
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page 374
and 1/2 wineglassful of cold water. This is all worked together, but not
kneaded. Then set the dough aside in a cool place, roll and bake in a moderately
hot oven.
7. Yeast Batter for German Fruit Cakes. 1 pound of warmed Hour, 1/2 pound of
freshened butter, 1 egg, the yolks of 2 eggs, 3 spoonfuls of sugar, 1 small
cupful of lukewarm milk, 2 tablespoonfuls of dissolved yeast. Mix the yeast with
a very little sugar and a teaspoonful of salt, stir one-half of the flour with
milk and one-half of the yeast, then add the remaining flour, the softened
butter, yeast and salt, stir the dough as given under No. 1, roll or press it
with the hands and set aside to raise in a warm place.
8. A Cream for large fresh Prune Cake. 1 quart of thick sour cream, 2
tablespoonfuls of sugar, 1 tea spoonful of cinnamon, vanilla or a little grated
lemon peel. Whip up the cream with the whole eggs, and when the cake is almost
done put it over the cake a spoonful at a time. After the cake is baked, strew
some sugar thickly over it.
9. Frosting for Tarts or small Cakes and for Decorating. 1/4 pound of powdered
sugar, the white of an egg beaten to a froth, the juice of a large lemon or 1
tablespoonful of rum or arrac.
Stir the sugar and lemon peel together, then add the bea,ten white of the egg, a
spoonful at a time, stirring constantly until as white as snow. This icing is
poured over the cake after it has cooled, drying it in the sun or in the oven.
The cake can be decorated with powdered sugar, but this must be done before the
icing has cooled.
10. To color Icing. A portion of the icing can be colored, leaving part of it
white for decorating: Brown--by grating into it a little chocolate; red--by
stirring into it a little currant- or raspberry juice; dark red--by adding a
trifle of cochineal; (do not season the icing with lemon or it will have a
yellowish red color; a little dissolved red gelatine can also be used);
blue--with kermes and a little lemon juice; violet--with extract of violet;
yellow--lemon rind grated on sugar or saffron, dropping a little brandy on it;
green--with a little spinach juice.
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