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Classic
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page 404
107. Hohenzollern Cakes. 1 pound of flour, 1 pound of sweet coarsely pounded
almonds, 13 ounces of light brown sugar, 4 eggs, some vanilla, 2 ounces each of
grated chocolate and finely sliced citron, a little nut meg, baking powder; make
into a dough that can be moulded without breaking, and roll it into long rolls
the thickness of a thumb, press the top a little, indent the rolls every 4
inches, and when baked and still hot, break them apart at the places where they
were in dented.
108. Almond Cakes. Freshened butter, sifted sugar, grated almonds and sifted
flour of each 1/2 pound, 2 eggs, grated peel of 1/2 lemon. Cream the butter, add
the other ingredients, leaving half of the almonds and sugar for the top. Then
roll the dough 1/4 inch thick, cut into long pieces, spread with beaten egg,
almonds and sugar, and bake in a moderate oven to a light yellow color.
109. Shavings. 1 pound of sifted flour, 1 pound of sifted sugar, 3/4 pound of
melted butter, 6 eggs, the rind of a lemon.
After this has been well stirred together, spread as thinly as possible on a
buttered mould and bake for 8-10 minutes to a light yellow color. While still
hot cut the cake into strips 2 inches wide and quickly wind them over a round
stick, so as to shape them like shavings.
110. Berlingoes. (Excellent with wine and for Christmas). 1 1/2 pounds of flour,
1 pound of sugar, 9 ounces of fresh butter, 5 eggs, grated peel of a lemon.
Cream the butter, add the eggs one by one, sugar, and lemon peel, and at last
the flour. Out of this dough form small wreaths which are put not too close
together into a buttered pan, and dusted with a little flour. They must be baked
to a light brown color.
They can also be spread with the white of an egg, coarsely pounded almonds,
sugar and cinnamon, which makes them very nice.
111. Vienna Crusts. 1/2 pound of flour, 1/2 pound of sugar, 3 eggs, cinnamon, a
trifle of cardamom seeds, cloves, grated peel of a lemon, 3 finely chopped pre
served walnuts.
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