The art of German cooking and baking

2 cups milk % cup sugar Corn starch to thicken Vanilla Yolks of 2 eggs Preparation : Cream the yolks of eggs and the sugar ; add the beaten whites of the eggs ; mix the rolled crackers, finely chopped nuts and baking powder and add. Bake in three layers in a slow oven. Stir powdered sugar with a little water, spread on top of cake and. put on the walnut halves. No. Ill— ANGEL CAKE. 1 scant cup flour 1 cup walnuts (cut) 1 scant cup sugar 1 cup dates (cut) 1 tsp. baking powder 4 eggs Preparation: Cream the eggs separately, add sugar, walnuts, dates, baking powder and flour. Bake in a buttered pan. — 316 — Fillings and Frostings for Cakes. No. 1— VANILLA FILLING. % cup of sweet cream 1 1/2 tsps. of vanilla 3 eggs 4 tbsps. of sugar The preparation of the vanilla filling is the same as given in Chapter 19, No. 29, Layer Cake with Chocolate. No. 2— NUT FILLING No. 1. 1 tsp. of butter 1 cup of sugar % cup of milk % cup of chopped nuts 2 tbsps. of flour 1 egg Preparation : The ingredients, excepting the white of egg, are all mixed well. The mixture is cooked one minute, stirring constantly, then cooled and the beaten white of egg mixed in. No. 3— RAISIN FILLING. 1 cup of sugar 1 cup of seedless chopped raisins % cup of water 1 white of egg Preparation: Water and sugar are stirred well, then boiled for one minute and taken from the stove. The raisins and beaten white of egg are mixed in and the filling spread on the cake, while still warm. No. 4—NUT FILLING No. 2. 1 cup of sugar 1 cup of finely chopped nuts 1 cup of sour cream Preparation: The ingredients are mixed and cooked for several minutes, stirring constantly. No. 5— ALMOND FILLING. 2 % tbsps. of sugar 1 cup of blanched, ground 1 tbsp. of water almonds % tsp. of vanilla Whipped cream, to taste Preparation: The sugar, water and vanilla are boiled 1 minute and spread on the cake while warm. The almonds are strewn on immediately, then cover with the sweetened whipped cream. No. 6— LEMON FILLING. % cup of milk 1 tsp. of lemon extract 4 tbsps. of sugar 2 eggs 1 tsp. of flour Preparation: This is given in Chapter 19, No. 33, Sponge Cake. —317— No. 7— WALNUT FILLING. % cup of chopped walnuts 1 cup of sugar 1/2 cup of chopped seedless or % tsp. of vanilla seeded raisins % cup of water Preparation: The ingredients are mixed and boiled, stirring constantly, t'hen spread on the cake while still warm. No. 8— CHOCOLATE FILLING. % lb. of sweet chocolate 1 tsp. of vanilla % cup of sugar 2 tbsps. of water 3 whites of eggs Preparation: The chocolate is dissolved in the water, vanilla and sugar added and boiled 3 minutes while stirring constantly. Mix in the beaten whites of eggs while the chocolate is still warm. No. 9— COCOANUT FILLING. Vi lb. of cocoanut V2 cup of sugar 2 whites of eggs 1 tsp. of vanilla Preparation: The whites of eggs are beaten to a stiff froth, the cocoanut mixed in, then sugar and vanilla. No. 10— BANANA FILLING. 4 — 5 bananas % cup of sugar Preparation: The bananas are peeled and sliced, mixed with sugar and spread between the layers of the cake. No. 11— DATE FILLING. 1 cup of dates 2 tbsps. of water Juice and rind of 1 orange V^ cup of sugar Preparation: The dates are chopped fine and mixed with orange juice and grated orange rind, water and sugar and spread on the cake. • No. 12— CHOCOLATE FROSTING No. 1. % lb. of sweet chocolate 4 tbsps. of water ii lb. of sugar 1 tsp. of vanilla Preparation: Chocolate and sugar are dissolved in the water and vanilla and cooked until it threads. Stir it a little while longer and spread on the cake quickly, then put the cake into the oven again for 1 minute. No. 13— CHOCOLATE FROSTING No. 2. V2 cup of butter 2 cups of sugar % lb. of chocolate 1 cup of boiling water % tsp. of vanilla