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Classic
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page 380
25. Carrot Cake. 10 ounces of carrots, 14 eggs, 11 ounces of sifted sugar, 10
ounces of sweet and 2 ounces of bitter, grated, almonds, 2 heaping
tablespoonfuls of sifted potato flour or cornstarch. Wash the carrots, cook them
in water until about half done and then grate them; the heart is not used. Then
stir the yolks of eggs with the sugar, the juice of a lemon and part of the
grated rind of a lemon and the almonds, add the carrots, stir for half an hour
as directed under No. 1, mix the beaten whites of 9 eggs with the potato flour
and bake like almond cake for 1 1/2 hours.
26. Ulm Cake. Mix 1/2 pound of creamed butter, the yolks of 6 eggs, 1/2 pound of
sugar, lemon peel, 6 ounces of cornmeal and the beaten whites of the eggs to a
dough, divide into two parts and bake each part in a moderate oven. In the
meantime stir 1 pint of sour cream, 6 eggs. 6 ounces of sugar, 3 ounces of
grated almonds and a little vanilla on a slow fire to a thick cream, let it cool
and spread one of the layers of the cake with this. Cover with the other layer,
pour over the whole a lemon icing, and decorate with preserved fruits.
27. Bread Cake. 16 eggs, 1 pound of sifted sugar, 1 pound of fresh grated
almonds, 2 ounces of grated and sifted chocolate, 2 ounces of finely cut candied
cit ron, 1/8 ounce of cloves, 1/8 ounce of cardamom, 1/4 ounce of cinnamon, the
juice of a lemon, 1/2 pound of toasted, rolled and sifted brown bread and 1
cupful of arrac.
The yolks of the eggs and the sugar, almonds and spices are stirred for 1/2
hour, then stir through it the brown bread and the beaten whites of 12 eggs and
at last the arrac. This is put into a well-buttered mould, sprinkled with wheat
bread crumbs and baked for 1 1/2 hours, the same as almond cake. Pour over it an
icing seasoned with lemon juice or chocolate. The bread cake can also be made
without an icing; in this case use a little more chocolate.
28. Filled Sand Cake. A puff paste made of 1/2 pound of flour, also 6 ounces of
sugar, 6 ounces of butter, 1/4 pound of powdered sugar, 12 eggs, and apri cot
marmalade for filling. Cream the butter and stir it for 1/4 hour with the yolks
of the eggs and sugar, then
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