HUNGARIAN ROYAL COFFEE CAKE
Six cupfuls of flour, two cupfuls of butter, four cupfuls of milk, three eggs, three quarters of a pound of cleaned and seeded raisins, one half cupful of sugar, three cakes of compressed yeast, half a cupful of shredded citron, and eight pulverized cardamon seeds. Mix the sugar, butter, flour, and milk thoroughly, the yeast having been dissolved in the milk, previously scalded and cooled. Dredge the fruit with flour and add last. Let rise four hours, or more, if necessary. When ready for baking, rub with softened butter, sprinkle with cinnamon, granulated sugar, and chopped almonds. Bake in a tube-pan or in a ring on a large baking-sheet.
FRENCH COFFEE CAKE
Dissolve a cake of compressed yeast in two tablespoonfuls of tepid water. Add a pinch of salt and a tablespoonful of sugar. Cream a cupful of butter with three fourths of a cupful of powdered sugar, and add, gradually, the unbeaten yolks of six eggs, one at a time, and the grated yellow rind of a lemon. Sift two cupfuls of flour into a bowl and make into a thin batter with the dissolved yeast and one cupful of scalded and cooled milk. Add the egg mixture, and beat with the hand till the dough leaves the sides of the bowl. Add a handful of sultanas, half a cupful each of blanched and shredded almonds and shredded citron, and, lastly, the stiffly beaten whites of the eggs. Put into a tube-pan which has been well buttered, and set in a warm place to rise. Bake very slowly. When fully risen and beginning to brown, rub with softened butter, and sprinkle with sugar and spice.
VIENNA COFFEE CAKE
Dissolve a cake of compressed yeast in one cupful of scalded and cooled milk, add a pinch of salt and one tablespoonful of brown sugar. Sift one cupful of flour into a bowl, add the milk and yeast, beat to a smooth, light batter, free from lumps, and set away in a warm place till very light. Cream three quarters of a cupful each of butter and powdered sugar, add four whole eggs, unbeaten, three unbeaten yolks, and two cupfuls of sifted flour, working with the hand, and adding egg and flour alternately. Incorporate gradually into the risen batter, working thoroughly with the hand. Dredge half a cupful of blanched and shredded almonds, a tablespoonful of shredded citron, and half a cupful of cleaned and seeded raisins thoroughly with flour, and work into the dough with the hand. Put into a buttered tube-pan or mould and let rise in a warm place for three or four hours, then bake an hour in a moderate oven. When beginning to brown, rub with softened butter, sprinkle with granulated sugar and spice, and set back into the oven until done. All risen coffee cakes will keep well if wrapped closely in a cloth, and may be served cold, or reheated in a brisk oven for a few minutes just before serving.
BERLIN COFFEE CAKE
Make a sponge with two cupfuls of milk, scalded and cooled, a cake of compressed yeast dissolved in the milk, a pinch of salt, and one cupful of sifted flour. Let rise two hours in a warm place, then add one half cupful of melted butter, one cupful of cleaned and seeded raisins, one fourth cupful of finely shredded citron, one cupful of sugar, and three eggs, well beaten. Add enough sifted flour to make a stiff dough, knead thoroughly, roll into a long thin strip, cut in three strips, lengthwise, braid, and twist into a ring. Arrange in a circle on a well-buttered baking-sheet and let rise till very light, then bake half an hour. It will be more delicate if the strips are rubbed with softened butter before braiding and will come apart more easily. Before taking from the oven glaze with sugar and milk, or rub with butter and sprinkle with sugar and spice.