|
Classic
Cook Books
< last page | next page >
page 397
83. Westphalian Cake. No. 2. All of the following cakes must be pierced with a
fork before putting them into the oven so that they will not blister. For the
dough: 2 pounds of flour warmed and sifted, 3/4 pound of freshened butter, 2
ounces of yeast, 2 1/2 ounces of finely sliced citron, 1 teaspoonful of salt, 2
eggs, 1 pint of warm milk For on the cake: 2/3 pound of coarse sugar, 1/2 pound
of butter, 2 ounces of finely pounded almonds, and for sprinkling the cake, 1/2
cupful of rosewater or if this is not liked the same quantity of white wine or
sugar water.
The flour is put into a warmed dish and mixed thoroughly with the pieces of
butter; make a depression in the center of the flour, add the dissolved yeast,
milk, 2 ounces of sugar, eggs and spices, and with a wide knife mix the flour
and ingredients together quickly, avoiding working the dough too much; this is
an essential point to be observed in making this cake. The dough thus made is
put into a warmed pan and smoothed with the hand, which should be dusted with a
little flour, until it is about 1/2 inch thick, put over it a warm cloth and set
aside in a warm place 1-1 1/2 hours to raise.
After the cake has raised pour over it a mixture of sugar, almonds, cinnamon,
lay pieces of butter over this and bake the cake in a quick oven for 15-20
minutes. The cake must be of a dark color, but not brown, nor should it dry in
the oven, because it must be soft inside. When taking out sprinkle the cake with
rose water, wine or sugar water.
REMARK.--These cakes are best when fresh. They can, if a day or so old, be put
into the oven for a few minutes. They are cut into pieces 1 inch wide and three
times as long.
84. Westphalian Cake. No. 3. For the dough take 2 pounds of warmed flour, 1/2
pound of washed and stoned raisins, 1/4 pound of butter and lard slowly melted
together, fresh yeast, 1 pint of warm milk, and if you have it 2 tablespoonfuls
of thick sour cream; for the top, 1/4 pound of melted butter, 1/4 pound or and a
little cinnamon.
< last page | next page >
Classic
Cook Books
|
