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Classic
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page 382
vanilla, constantly beating, spread the cake with this and set in the oven until
the frosting is of a light brown color.
32. Macaroon Cream Cake. Bake a macaroon cake as directed under No. 72;
marmalade, the whites of 6 eggs, 1/4 pound of sifted sugar and a little vanilla.
After the cake has cooled it is spread with the pre serves, the whites of eggs
are beaten to a stiff froth, then mix them with the vanilla and spread over it
the preserved fruit. Strew sugar over the frosting and set in the oven until
dry.
33. Plain Cake with Fruit Jelly. Cream 1/2 pound of butter, 1/2 pound of sugar
and stir into it the yolks of 6 eggs. Beat for 1/2 hour, then mix with the flour
and the beaten whites of the eggs and bake to a light brown color. After it is
cool pieces of jelly are laid over the cake.
34. Suabian Cake. For this cake take a puff paste, cream or tart crust No. 6, a
rather thick compot made of green gooseberries, ripe currants, cherries, apples,
or plums, and for the icing 6 eggs, 1/4 pound of finely pounded almonds, 1/4
pound of sifted sugar and the grated peel of half of a lemon, or some nutmeg.
Make a puff paste crust with standing rim, strew over the bottom of the crust
some finely rolled crackers, spread the compot over the crust and over this the
following icing: Stir the yolks of the eggs with sugar, almonds and lemon peel
for 1/4 hour as directed under No. 1, and mix with it the beaten whites of the
eggs. Bake in a moderate oven. When the icing has turned yellow, lay a paper
over the cake so that the icing will not become to dark.
35. Wellington Cake. 1/2 pound of flour, 1/4 pound of butter, 1/4 pound of
grated almonds, 1/4 pound of sifted sugar, 2 eggs for the dough, also 6 ounces
of sweet almonds and 6 bitter ones finely chopped, and the whites of 6 eggs.
The dough is either rolled or else put into a form and pressed out. Bake until
done, beat the whites of the eggs to a stiff froth, mix with sugar and almonds,
spread over the cake and set aside to dry.
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