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Classic
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page 381
lightly mix through it the beaten whites of the eggs and the powdered sugar.
This is made into a thin round cake, baked and spread with the marmalade. The
puff paste is perforated so that it will not blister, lay it on the baked cake,
spread with the beaten egg and bake. puff paste must bake quickly.
29. Spice Cake. This is made and baked the same as sand cake (No. 58), but stir
the following spices into the batter with the yolks of the eggs: 1/8 ounce of
cinnamon, 1 teaspoonful of ground cloves, 1/2 teaspoonful of cardamom seeds, the
grated peel of a lemon If liked add 1/2 ounce of chopped citron and 1/2 ounce of
candied orange peel. Mix 1 teaspoonful of baking powder with the whites of the
eggs (see No. 1).
30. Swiss Cream Cake. For the dough take 3/4 pound of flour, 1/2 pound of
freshened butter, a little more than 2 ounces of sifted sugar, 1 egg, 1/2
wineglassful of brandy and half as much cold water. Cover the top with 1 heaping
soupplateful of sour cherries, 1/2 pound of sugar, 1 pint; of thick sweet cream
and a little vanilla.
The butter is broken into pieces, mixed with the flour, make a depression in the
center of the flour, put in the egg, sugar, brandy and water, and mix with a
knife in a cool place to a dough which can be worked a little with the hands and
then set. aside for a short time. Then roll out three-fourths of the dough, cut
a round cake of the size desired, spread the outer edge with egg, cut the
remaining dough into strips, lay on the edge and bake about 1/4 hour. In the
meantime stone the cherries, sweeten, lay them on the cake with out the juice
and keep in the oven with 1 degree of heat, (see No. 3), until the cherries are
tender. Then whip some cream as directed under N, No. 22, season with vanilla
and spread over the cherries shortly before serving.
31. Cream Cake. No. 2. A cream or a good puff paste, fruit jelly, the whites of
5-6 eggs, 1/4 pound of sifted sugar and a little vanilla. The under crust is
baked like Swiss cream cake, then cover with fruit, or a marmalade which can be
made of fresh plums. Beat the eggs to a froth, add sugar and
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