CAKE FILLINGS
93. As already explained, any icing used for the top of the cake may also be used for the filling that is put between the layers, but often, to obtain variety, an entirely different mixture is used for this purpose. A number of recipes for cake fillings are here given, and from these the housewife can select the one that seems best suited to the cake with which it is to be used. As will be noted, many of them are similar to custard mixtures, and these, in addition to being used for cakes, may be used for filling cream puffs and éclairs. Others contain fruit, or nuts, or both, while still others resemble icing, with the exception of being softer. No difficulty will be experienced in making any of these fillings if the directions are carefully followed. They should be applied to the cake in the same way as icings.
FRENCH FILLING
- 2 c. milk
- 1 c. sugar
- 1/2 c. flour
- 1/8 tsp. salt
- 2 eggs
- 1 tsp. vanilla
- 1/2 tsp. lemon extract
Heat the milk to scalding in a double boiler. Mix the sugar, flour, and salt. Pour the hot milk over this, and stir rapidly to prevent the formation of lumps. Return to the double boiler and cook for 15 to 20 minutes. Beat the eggs slightly and add them to the mixture. Cook for 5 minutes longer. Add the flavoring, cool, and place between layers of cake or use for filling cream puffs or éclairs. Half of the recipe will be sufficient for cake filling.
CHOCOLATE FILLING
If chocolate filling is desired, melt 1-1/2 squares of chocolate and add to the French filling while it is hot.
COFFEE FILLING
A very good coffee filling may be made by scalding 2 tablespoonfuls of coffee with the milk, straining to remove the grounds, and then adding to French filling for flavoring.