—316—
CHAPTER 20.
Fillings and Frostings for Cakes.
No. 1—VANILLA FILLING.
- ⅛ cup of sweet cream
- 3 eggs
- 1⅛ tsps. of vanilla
- 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
- ⅛ cup of milk
- 2 tbsps. of flour
- 1 cup of sugar
- ⅛ cup of chopped nuts
- 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
- ¼ cup of water
- 1 cup of seedless chopped raisins
- 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.
- 2⅛ tbsps. of sugar
- 1 tbsp. of water
- ⅛ 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.
- ⅛ 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.
