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Classic
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page 396
79. Apple Cake with Almond Icing. Take 18-20 nice cooking apples of medium size
and for the filling nicely washed currants, sugar, cinnamon, citron and a little
butter. For icing, 6 fresh eggs, 1/4 pound of sugar, 1/4 pound of grated almonds
and 1/2 teaspoonful of mace.
Pare the apples, take out the core and leave the apples whole, put them into a
pan side by side and fill with currants, sugar, cinnamon, citron and a small
piece of butter. Then take the yolks of the eggs, sugar, almonds and mace, stir
together for 1/4 hour, mix with the beaten whites of the eggs, pour over the
apples and bake for 1-1 1/4 hours.
Serve this if possible when warm; if made the day before set in the oven for 1/4
hour before serving.
80. Mannheim Apple Cake. 3 ounces of creamed butter, 6 ounces of sugar, 5 whole
eggs, the peel of 1/4 of a lemon and 1/2 pound of flour are stirred to a light
dough, which is put into a buttered pan, sprinkled with grated roll, covered
thickly with apple slices. Pour over this an icing made of 1 cupful of sour
cream, 3 eggs, sugar and vanilla. Bake in a moderate oven.
81. Milan Apple Cake. Bake a cake as given under No. 36. In the meantime stew
some nice cooking apples in wine with sugar and lemon peel until tender, but
they must not fall to pieces. Also scald 6 ounces of rice and boil with cream,
sugar and vanilla until tender and thick and stir until cold. The apples must be
cold before putting them on the cake, which must also be cold. Spread the cake
with apricot marmalade, mix a glassful of Marascino through the rice and spread
evenly on the cake, lay the apple slices on this, cover with thinned apple jelly
and dot the cake with preserved cherries.
82. Westphalian Butter, Coffee or Sugar Cake. No. 1. 3 pounds of flour, yeast, 7
eggs, 1 lemon, 2 pounds of butter, 2 cupfuls of sifted sugar, 1 large cupful of
milk, 1/2 pound of stoned raisins or currants.
Put the flour into a pan, make a depression in the center, put in the eggs,
sugar, raisins, the grated peel of a lemon, milk, and the dissolved yeast; and
then by degrees the butter, and thoroughly whip the dough, which has been mixed
in a warmed pan. Then butter a. large cake pan with unsalted butter, put the
dough into.
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