Preparation: The ingredients are mixed and cooked for several minutes, stirring constantly.
No. 5—ALMOND FILLING.
- 2½ tbsps. of sugar
- 1 tbsp. of water
- ½ tsp. of vanilla
- 1 cup of blanched, ground almonds
- 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.
- ½ cup of milk
- 4 tbsps. of sugar
- 1 tsp. of lemon extract
- 2 eggs
- 1 tsp. of flour
Preparation: This is given in Chapter 19, [No. 33], Sponge Cake.
No. 7—WALNUT FILLING.
- ½ cup of chopped walnuts
- ½ cup of chopped seedless or seeded raisins
- 1 cup of sugar
- ¼ tsp. of vanilla
- ¼ cup of water
Preparation: The ingredients are mixed and boiled, stirring constantly, then spread on the cake while still warm.