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1890 Cream Cake
At a Glance
- Prep
- 60 minutes
- Cook
- 60 minutes
- Total
- 1 hr 45 min
- Yield
- 1.00 cake
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for 1890 Cream Cake brings together 10 eggs, 1/2 cup pulverized sugar, 1 cup flour in a practical dish for home cooking. It takes about 1 hr 45 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 10 eggs
- 1/2 cup pulverized sugar
- 1 cup flour
- 1 teaspoon cream of tartar
- 1/2 pint sweet cream
- 3 egg yolks
- 1 tablespoon powdered sugar
- 1 teaspoon cornstarch
- little milk
- 1/2 lb almonds
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Instructions
On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it.
Bake in jelly pans.
For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this.
Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
Blanch and chop fine a half pound almonds and stir into the cream.
Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.
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