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(Coffee Cakes (kuchen)) - (The International Jewish Cook Book)

Soak one cake of compressed yeast in a little lukewarm water or milk.
Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch
of salt and one tablespoon of sugar, stir it up well with a spoon and
set back of the stove to rise. Rub one-half cup of butter to a cream,
add one-third cup of powdered sugar and stir constantly in one
direction. Add the yolks of four eggs, one at a time, and the grated
peel of a lemon. Sift two cups of flour into a bowl, make a depression
in the centre of the flour, pour in the yeast and one cup of lukewarm
milk. Stir and make a light batter of this. Add the creamed butter and
eggs, stir until it forms blisters and leaves the bowl clean; one-half
cup of dark raisins, one-half cup of pounded almonds and a little
citron, cut up very fine, and last the stiff-beaten whites of the eggs.
Fill your cake forms which have been well-greased, set in a warm place
to rise until double in bulk, about forty-five minutes, and bake in a
moderate oven forty-five minutes. Fill the centre with whipped cream and
serve with rum sauce.

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