Remarks: The apples may be omitted.
No. 24—COFFEE CAKE WITH EGG CREAM.
- Yeast dough like [No. 8]
- ½ lb. of butter
- 11 eggs
- ¾ lb. of sugar
Preparation: The dough is prepared as given under No. 8, rolled out to ¼ inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a thick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar.
Baking Powder Cakes.
No. 25—COFFEE CAKE WITH ALMOND FROSTING.
- ½ cup of butter
- 1½ cups of sugar
- 1 cup of milk
- 3 cups of flour
- 4 eggs
- Juice and rind of 1 lemon
- 2 heaping tsps. of baking powder
For the Frosting.
- 1 cup of almonds
- ¼ cup of melted butter
- 1 cup of sugar
- 1 tsp. of cinnamon
Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Lastly add the baking powder and the beaten whites of eggs. Spread this batter out 1 inch thick into buttered pans, sprinkle with sugar, cinnamon and blanched almonds cut into narrow strips, sprinkle butter over and bake to a nice color.