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Classic
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page 269
Any of the following cake filling recipes may be used with these cake recipes.
Fillings for Layer Cakes.
No. 1. CREAM FILLING.
Cream filling is made with one pint of new milk, two eggs, three tablespoonfuls
of sifted flour (or half cup of corn starch), one cup of sugar. Put two-thirds
of the milk on the stove to boil, stir the sugar, flour and eggs in what is
left. When the milk boils, put into it the whole, and cook it until it is as
thick as custard; when cool, add vanilla extract. This custard is nice with a
cup of hickory nuts, kernels chopped fine, and stirred into it. Spread between
the layers of cake. This custard can be made of the yolks of the eggs only,
saving the whites for the cake part.
No. 2. ANOTHER CREAM FILLING.
One cup powdered sugar, one-fourth cup hot water. Let them simmer. Beat white of
an egg and mix with the above; when cold, add one-half cup chopped raisins,
one-half cup chopped walnuts, one tablespoonful of grated cocoanut.
No. 3. ICE-CREAM FILLING.
Make an icing as follows: Three cups of sugar, one of water; boil to a thick,
clear syrup, or until it begins to be brittle; pour this, boiling hot, over the
well-beaten whites of three eggs; stir the mixture very briskly, and pour the
sugar in slowly; beat it when all in, until cool. Flavor with lemon or vanilla
extract. This, spread between any white cake layers, answers for "Ice-Cream
Cake."
No. 4. APPLE FILLING.
Peel, and slice green, tart apples; put them on the fire with sugar to suit;
when tender, remove, rub them through a fine sieve, and add a small piece of
butter. When cold, use to spread between the layers; cover the cake with plenty
of sugar.
No. 5. ANOTHER APPLE FILLING.
One coffee-cup of sugar, one egg, three large apples grated, one lemon grated,
juice and outside of the rind; beat together and cook till quite thick. To be
cooled before putting on the cake. Spread between layers of cake.
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