Page:Meier - The Art of German Cooking and Baking.djvu/296

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No. 22—HUCKLEBERRY CAKE.

  • Yeast dough like No. 8
  • Huckleberries
  • Sugar
  • Frosting according to No. 16

Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16.


No. 23—ONION CAKE.

  • Yeast dough like No. 8
  • 6 peeled onions
  • 2 sweet-sour apples
  • ¼ lb. of butter
  • ¼ lb. of sugar

Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples ¼ inch thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color.

Remarks: The apples may be omitted.


No. 24—COFFEE CAKE WITH EGG CREAM.

  • Yeast dough like No. 8
  • ½ lb. of butter
  • 11 eggs
  • ¾ lb. of sugar

Preparation: The dough is prepared as given under No. 8, rolled out to i/4 inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a thick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar.


Baking Powder Cakes.

No. 25—COFFEE CAKE WITH ALMOND FROSTING.

  • ½ cup of butter
  • 1½ cups of sugar
  • 1 cup of milk
  • 4 eggs
  • Juice and rind of 1 lemon
  • 2 heaping tsps. of baking powder
  • 3 cups of flour

For the Frosting.

  • 1 cup of almonds
  • ¼ cup of melted butter
  • 1 cup of sugar
  • 1 tsp. of cinnamon

Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Lastly add the baking powder and the beaten whites of eggs.