The art of German cooking and baking

The filling is made by mixing well : cream, yolks of eggs, vanilla and sugar and cooking it in a double boiler to a thick cream, stirring constantly. Let it get cold, mix with the beaten whites of eggs and spread it between the layers, putting them together light and dark alternately. The cake may be covered with a chocolate frosting. — 292 — No. 30^LAYBR CAKE WITH JELLY FILLING. % lb. of butter % lb. of flour % lb. of sugar 2 heaping tsps. of baking powder 5 eggs Jelly for the filling Preparation : Cream the butter witft sugar, add the yolks of eggs, then gradually work in the flour, baking powder and beaten whites of eggs. Bake in three layers and when these are cooled ofif, spread jelly over tlhem and place one on the other. If you like, cover the cake with a white frosting. No. 31— LAYER CAKE WITH BANANA FILLING. 1 cup of butter 6 eggs 2 cups of sugar % cup of milk 2 Yz cups of flour 2 heaping tsps. of baking powder For the Filling. 4 — 5 peeled and sliced bananas % cup of sugar Preparation : Cream the butter with the sugar and yolks of eggs ; gradually add the milk and the flour, and lastly the baking powder and beaten whites of eggs. Bake in 4 layers and when these are cooled, spread the sugared, sliced bananas between the layers and cover the cake witih white frosting. No. Sa— LAYER CAKE WITH COCOANUT FILLING. No. 1. 1 cup of butter 1 cup of milk 2 cups of sugar 2 Va- cups of flour 4 yolks of eggs 2 heaping tsps. of baking powder 2 whites of eggs For the Filling. % lb. of cocoanut % cup of sugar 2 whites of .eggs 1 tsp. of vanilla Preparation : Cream the butter with the sugar, add yolks of eggs and the milk and gradually stir in the flour. Lastly add the baking powder and beaten "whites of eggs. Bake in three layers and prepare the filling in the meantime. Mix the beaten whites of eggs with sugar, cocoanut and vanilla and spread between the layers as well as on and over the whole cake. No. 33— SPONGE CAKE. 4 eggs 1 cup of sugar 1 cup of flour 1 pinch of salt 1 tsp. of vanilla or lemon juice 5 tsps. of milk 1 heaping tsp. of baking powder For the Filling. % cup of milk 1 tsp. of vanilla or essence of lemon 4 tbsps. of sugar 2 eggs 1 tsp. of flour Preparation : Cream the sugar and yolks of eggs and add — 293 — milk, vanilla and % cup of flour. To the beaten whites of eggs stir I/2 cup of flour and mix it with the rest, then add salt and baking powder. Bake in two layers and prepare the filling in the meantime. Milk, yolks of eggs, sugar and vanilla are mixed well and cooked to a thick cream in a double boiler, stirring constantly. When this is cooled off, mix in the beaten whites of eggs and spread the filling between the layers. Put a cocoanut frosting on the cake. No. 34— GOLD CAKE. 1 cup of butter 3 V2 cups of flour 2 cups of sugar 1 ^ heaping tsps. of baking 6 yolks of eggs powder 1 cup of milk 1 tsp. of vanilla to taste Preparation: Cream the butter and mix with sugar, yolks of eggs and vanilla, then add milk and gradually the flour and lastly the baking powder. Butter a cake pan, fill in the dough and b'ake 1 hour. No. 35— SILVER CAKE. V2 eup of butter % cup of corn starch 1% cups of sugar 1 tbsp. of vanilla 1 cup of milk 2 heaping tsps. of baking powder 1% cups of flour 6 whites of eggs Preparation: Cream the butter and sugar, add vanilla, milk, gradually the corn starch, then baking powder and lastly the beaten whites of eggs.' Put into a buttered pan and bake 1 hour. No. 36— THEATER CAKE. 1 tbsp. of butter 1 tsp. of lemon essence or 2 cups of sugar vanilla 1 egg 1 cup of milk 1 % tsps. of baking powder 1 % cups of flour Preparation: Cream the butter with sugar, yolks of eggs and vanilla; add the milk, then flour, baking powder and the beaten whites of eggs. Put into a buttered pan and bake % hour. No. 37— FLAT CAKE. 1 lb. of butter 1% lemon peels