The Art of German Cooking and Baking/Fillings and Frostings
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.
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.
No. 8—CHOCOLATE FILLING.
- ¼ lb. of sweet chocolate
- ½ cup of sugar
- 1 tsp. of vanilla
- 2 tbsps. of water
- 3 whites of eggs
Preparation: The chocolate is dissolved in the water, vanilla and sugar added and boiled 3 minutes while stirring constantly. Mix in the beaten whites of eggs while the chocolate is still warm.
No. 9—COCOANUT FILLING.
- ¼ lb. of cocoanut
- 2 whites of eggs
- ¼ cup of sugar
- 1 tsp. of vanilla
Preparation: The whites of eggs are beaten to a stiff froth, the cocoanut mixed in, then sugar and vanilla.
No. 10—BANANA FILLING.
- 4–5 bananas
- ¼ cup of sugar
Preparation: The bananas are peeled and sliced, mixed with sugar and spread between the layers of the cake.
No. 11—DATE FILLING.
- 1 cup of dates
- Juice and rind of 1 orange
- 2 tbsps. of water
- ½ cup of sugar
Preparation: The dates are chopped fine and mixed with orange juice and grated orange rind, water and sugar and spread on the cake.
No. 12—CHOCOLATE FROSTING No. 1.
- ⅛ lb. of sweet chocolate
- ¼ lb. of sugar
- 4 tbsps. of water
- 1 tsp. of vanilla
Preparation: Chocolate and sugar are dissolved in the water and vanilla and cooked until it threads. Stir it a little while longer and spread on the cake quickly, then put the cake into the oven again for 1 minute.
No. 13—CHOCOLATE FROSTING No. 2.
- ⅛ cup of butter
- ⅛ lb. of chocolate
- 2 cups of sugar
- 1 cup of boiling water
- ⅛ tsp. of vanilla
Preparation: The chocolate is grated, mixed with the other ingredients, and boiled a few minutes, stirring constantly, until quite stiff. Take off the fire, stir until nearly cold and spread on the cake immediately.
No. 14—CHOCOLATE FROSTING No. 3.
- ½ lb. of confectionery sugar
- 2 heaping tbsps. of cocoa
- 1 tsp. of vanilla
- 3–5 tbsps. of water
Preparation: Sugar, cocoa and vanilla are mixed and the cold water gradually stirred in, being careful not to take too much water because the mixture must be thick. Spread on the cake at once. If you wish, add ½ cup of blanched and chopped almonds.
No. 15—VANILLA FROSTING.
- 1 lb. of confectionery sugar
- 1 tbsp. of vanilla
- Sufficient cream to make the frosting of proper consistency
Preparation: Vanilla is added to the sugar and the cream in ½ teaspoonfuls. Take only sufficient cream to make the frosting of consistency to spread.
No. 16—LEMON FROSTING.
- 1 lb. confectionery sugar
- Cream, if necessary
- Juice of 1 lemon
Preparation: The lemon juice is mixed with the sugar and stirred a while. If the frosting is too thick, add more cream.
No. 17—TUTTI-FRUTTI FROSTING No. 1.
- 1½ cups of sugar
- 1 tbsp. of cocoa or chocolate
- 1 tbsp. of butter
- ¼ cup of cocoanut
- ¼ cup of chopped walnuts
- ½ cup of milk
- ¼ cup of finely chopped raisins
The ingredients are mixed well and cooked until the mixture may be spread on the cake while still warm.
No. 18—TUTTI-FRUTTI FROSTING No. 2.
- 3 tbsps. hot milk
- ½ cup of confectionery sugar
- ½ lb. of ground peanuts
- 1 cup of finely chopped seedless or seeded raisins
- ¼ cup of chopped citron
Preparation: The sugar and hot milk are stirred a while, then the other ingredients are added and the frosting spread on the cake immediately
No. 19—PLAIN FROSTING.
- ½ cup of confectionery sugar
- 1 tsp. of vanilla or lemon
- 1 white of egg
Preparation: White of egg and sugar are stirred well and vanilla or lemon essence added; white of egg is not beaten to a froth.
No. 20—CARAMEL FROSTING.
- 1 cup of brown sugar
- ¼ cup of milk
- 1 tsp. of butter
- 1 tsp. of vanilla
Preparation: Sugar and milk are boiled until the mixture draws threads, take off the fire, add butter and vanilla and stir continually until you spread it on the cake while still warm.
No. 21—GLAZE FROSTING FOR HONEY CAKES.
- ¼ lb. of confectionery sugar
- 3 tbsps. of rose water
- 1 white of egg
Preparation: All ingredients are stirred to a cream and spread on the cake.
No. 22—RUM FROSTING.
- ¾ cup of confectionery sugar
- 1½ tbsps. of rum
- ¼ pt. of water
Preparation: The sugar is dissolved in water and cooked until it threads. Then cool it a little, add the rum and stir until the frosting begins to get white, then spread on the cake.
No. 23—ALMOND FROSTING FOR FRUIT TART No. 1.
- 6 whites of eggs
- 1¼ cups of sugar
- Scant ½ lb. blanched almonds cut in long thin strips
Preparation: The whites of eggs are beaten to a stiff froth, mixed with sugar and almonds and spread on the cake. This is then put into a medium oven and baked lightly to harden the frosting.
No. 24—ALMOND FROSTING No. 2.
- 5 eggs
- ¼ lb. blanched, ground almonds
- ¾ cup of sugar
- 3 tbsps. of lemon juice
The preparation is the same as given in Chapter 19, No. 67, Cherry Tart.
No. 25—FRUIT FROSTING.
- ⅓ lb. of powdered sugar
- 2 tbsps. of fruit marmalade
- 1 white of egg
Preparation: The ingredients are mixed well, stirred 35 minutes until thick and foamy, then spread on the cake immediately.
No. 26—CREAM FROSTING FOR FRUIT CAKE.
- ½ cup of sweet or sour cream
- 2 eggs
- ¼ cup of sugar
Preparation: Cream, sugar and yolks of eggs are mixed well and the beaten whites of eggs added-. This frosting is spread on the cake and baked 10 minutes until the frosting is a nice yellow color.
No. 27—PLAIN ALMOND FROSTING.
- ½ lb. of confectionery sugar
- ¼ cup of cream or milk
- 1 cup of blanched, ground or chopped almonds
Preparation: The cream and the almonds are stirred into the sugar. The frosting must be quite thick, then spread on the cake immediately.