Bohemian-American Cook Book/Loaf Cakes
Loaf Cakes.—Dorty v celku.
827. WEDDING CAKE.
Svatební dort.
Cream one pound of butter with two pounds of powdered sugar, add a cup of sweet cream, two pounds of flour previously sifted several times, a teaspoon of lemon flavoring, beat smooth. Beat twenty-four whites stiff and fold them in carefully. Line a deep form with buttered paper, fill three fourths full and bake about an hour in a slow oven. When done, spread with frosting or icing and garnish with candied flowers, ornaments, etc.
828. COCOANUT LOAF CAKE No. 1.
Kokosový dort.
Beat two eggs (except one of the whites, which reserve for future use), add a cup of sugar, a fourth of a cup of butter, cream all together. Add a cup of sweet milk, two cups of flour sifted with two teaspoons of baking powder, beat smooth. Now add a cup of shredded cocoanut and bake. Beat the white, add powdered sugar, spread over the cake and sprinkle with cocoanut.
829. COCOANUT LOAF CAKE No. 2.
Kokosový dort na jiný způsob.
Prepare the batter as directed in the preceding recipe. Place five tablespoons of same in a bowl and add enough red sugar to it to make it a pretty red color, then add a fourth of a cup of cocoanut. Pour the white batter into a buttered form, then add the red batter, placing a tablespoonful about an inch apart. When baked, the red batter falls to the bottom, forming thus red stripes in the white. Spread with frosting and cocoanut.
830. CROWN CAKE.
Český dort.
Cream a cup of butter, adding gradually a cup of sugar. Beat five yolks and whites, separately, and then carefully mix the two together. Add this to the butter and sugar, the grated rind of half a lemon and two cups of flour, to which you have added a heaping teaspoon of baking powder. Beat thoroughly, then add half a cup of blanched almonds cut into fine strips, a few drops of vanilla and a tablespoon of rum or sweet wine. Pour the dough into a buttered form, and bake about an hour in a slow oven.
831. SNOW CAKE.
Sněhový dort.
Cream one cup of sugar with half a cup of butter, add half a cup of milk and a cup and a half of flour sifted with one teaspoon of baking powder, and finally fold in four whites beaten stiff. Bake in a form.
832. MARBLE CAKE No. 1.
Mramorový dort.
Cream one cup of butter with two cups of sugar, add half a cup of sweet milk, three cups of flour sifted with two teaspoons of baking powder, one teaspoon of vanilla flavoring and six whites beaten stiff. Divide this batter into two parts. To one add two ounces of chocolate, grated. Put the batter in the form, alternating one tablespoon of dark with one of white and bake about an hour in a slow oven.
833. MARBLE CAKE No. 2.
Mramorový dort na jiný způsob.
Cream half a cup of butter with half a cup of brown sugar, add three beaten yolks, half a cup of molasses, half a cup of sour milk to which you have added half a teaspoon of soda dissolved in hot water, two cups of flour and one teaspoon of allspice. Now prepare the light batter by creaming half a cup of butter with a cup of sugar, add three beaten whites, half a cup of sweet milk, vanilla flavoring and two cups of flour sifted with a heaping teaspoon of baking powder. Place alternate layers of light and dark batter in a buttered form, filling it half full, then bake slowly one hour.
834. PLAIN CAKE.
Laciný dort.
Cream a heaping tablespoon of butter with one cup of sugar, add two eggs and cream again, then add one cup of milk, two and a half cups of flour mixed with two teaspoons of baking powder, vanilla or lemon flavoring, and bake either in layers or loaf.
835. MAY CAKE.
Májový dort.
Beat two whites and one whole egg with a cup of sugar ten minutes, then add four tablespoons of melted butter and half a cup of flour to which you have added a teaspoon of baking powder. Pour into a square buttered tin and bake rather slowly fifteen or twenty minutes. When done, turn on a platter, cut into squares, cover each with icing or frosting and place a halved English walnut or candied cherry in the center of each.
836. ANGEL FOOD CAKE.
Andělský dort.
Place an even teaspoon of cream of tartar in a cup of flour and then sift same five times. Sift five times a cup of finely granulated sugar. Beat eleven whites, but not too stiff. It is best to use a wire beater for this, not the revolving kind. Then slowly pour the sugar into the whites, beating constantly, after which add the flour in the same manner, adding at last vanilla flavoring to taste. Pour into an ungreased form and bake in a slow oven forty-five minutes. Do not open the oven during the first fifteen minutes, or the cake might fall. For this reason do not walk heavily on the floor etc. When done, turn on a plate, but do not take the form off until the cake is cool, otherwise it might shrink or fall. Cover with icing made by creaming as much powdered sugar with a tablespoon of cream or milk as the latter absorb, and a few drops of vanilla.
837. POUND CAKE.
Liberkový dort.
Cream a pound of butter, add a pound (8 or 9) eggs, a pound of sifted sugar, a teaspoon of almond flavoring, two tablespoons of rum or cognac, beat half an hour, then add a pound of sifted flour. Butter a form, fill three fourths full with the batter, bake slowly and then done spread with icing.
838. FRUIT CAKE.
Ovocný dort.
Cream a cup of butter with a cup of sugar, add seven beaten yolks, half a cup of molasses to which you have added half a teaspoon of soda dissolved in hot water. Then add seven whites beaten stiff and a quart of sifted flour. Wash and dry a pound of currants, a pound of raisins (seeded), slice fine half a pound of citron, mix all together and dust with a fourth of a cup of flour. (The fruit will not sink to the bottom if covered with flour.) Add this to the batter, also a pound of blanched almonds cut into fine strips, a teaspoon of nutmeg, a teaspoon of cinnamon, half a teaspoon of cloves and half a teaspoon of allspice. Butter a form, line it with buttered paper, pour the batter in three fourths full and bake in a slow oven two hours. If the oven is too hot, cover the cake with paper.
839. ALMOND CAKE.
Mandlový dort.
Blanch three fourths of a pound of sweet almonds and one ounce of bitter almonds, pound in a mortar to a paste with three yolks. Now put them in a bowl, add three fourths of a pound of powdered sugar, ten yolks and a dash of mace, and beat one hour. Then add two slices of toast pounded to a powder in a mortar, and finally fold in ten whites beaten stiff. Butter a form and sprinkle it with bread crumbs. Pour the batter in it and bake one hour. Try the oven by placing a piece of paper in it. If it browns, the oven is right. When done, cover with icing.
840. HAZEL NUT CAKE.
Oříškový dort.
Blanch and grate fine a fourth of a pound of hazel nuts, add half a pound of sifted sugar, then eight beaten yolks and cream at least half an hour, until it thickens, then add carefully four whites beaten stiff and two tablespoons of flour. Butter a form, sprinkle with bread crumbs, pour the batter in it and bake slowly. When done, turn out and cool. Then cover with icing and embellish with muts or candied fruit. You may use English walnuts instead of hazel nuts, if you choose.
841. SPONGE CAKE.
Piškotový dort.
Cream eight yolks with half a pound of sifted sugar half an hour, then add eight whites beaten stiff and cream half an hour longer, then add two cups of flour and cream a while longer. Butter a form, sprinkle with bread crumbs, pour in the batter so that the form is not quite full and bake slowly.
842. MILFOIL CAKE.
Lístkový dort.
Prepare puff paste as described in recipe 668. Roll very thin, cut out five or six cakes; that is, with the aid of plates graduated as to size cut first one large round piece, then another smaller one, etc. Place each on waxed or buttered paper, brush with beaten egg and bake. When done and cool, spread preserves or jam over each, place one on top of the other, according to size, except the last one, which is spread with icing and sprinkled with chopped blanched almonds.
843. FRENCH CAKE.
Francouzský dort.
Sift one pound of flour on the bread board, work into it half a pound of fresh butter, add a fourth of a pound of sifted sugar, one egg, a dash of salt and half a cup of cold water. Knead thoroughly, then place on ice between two plates, for at least one hour. Then roll very thin, line a buttered form and bake half done. Then spread with preserves and fill nearly full with sponge cake batter, chocolate or almond cake batter and bake slowly one hour.
844. CREAM CAKE.
Dort se smetanovou pěnou.
Prepare puff paste as shown in the preceding recipe, roll very thin, lay it on a piece of waxed paper, cut a round piece with the aid of a plate, brush the edges with beaten egg. Roll a strip about an inch or wider of the remaining dough, press it around the edges of the large piece, to make a rim, prick the round piece with a fork or sharp knife, so that it does not puff up in baking, lay it with the paper on a tin and bake. When done fill with whipped cream sweetened and flavored, and garnish with berries.
845. JELLY ROLL.
Piškotový závin.
Cream three eggs with a cup of sugar, add a cup and a half of flour to which you have added two teaspoons of baking powder, a dash of salt and then add four teaspoons of hot water, beating constantly. Pour into a square tin and bake. It must not be too thick, not more than half an inch when done, otherwise it would break. This amount will fill a tin 13 x 13 inches. When done, dip a cloth in hot water and wring it, spread it on the table, turn the cake on it, spread with jelly, and roll it up with the aid of the cloth. Let it stand covered about ten minutes, then unwrap and sprinkle liberally with powdered sugar.
846. BOHEMIAN MOLASSES CAKE.
Český perník.
Cream together half a cup of butter, a cup of sugar, a cup of molasses, half a cup of black coffee, two yolks, and a teaspoon of baking soda dissolved in hot water. Then add two cups of flour, a teaspoon of ginger, a dash of cloves, cinnamon and allspice, also half a pound of raisins, if desired. Bake rather slowly. When done and cool, cover with icing as follows: beat the two whites, pour into them, beating constantly, syrup made by boiling a cup of sugar with a fourth of a cup of water.
847. STRAWBERRY SHORTCAKE.
Jahodový dort.
Mix together four cups of flour, two teaspoons of baking powder, a dash of salt, then add half a cup of firm butter cut into small pieces. Work this into the flour, as for biscuits. Add as much milk as for biscuits, turn the dough out on a floured bread board, roll out an inch thick (or less, as desired) line a pie plate with half the dough, rub with butter, cover with the other half and bake in a hot oven about half an hour. When done, separate the halves and let the cake cool. Then cover one half with a thick layer of mashed or chopped sweetened strawberries, place on it the other half and put a layer of berries on that, sprinkle with powdered sugar and serve with cream. Or you may cover the top with whipped cream, dotted thickly with strawberries.
848. POTATO CAKE.
Bramborový dort.
Cream four tablespoons of butter, add eight yolks, the grated rind of one lemon, a dash of salt, a cup of sugar, three medium-sized potatoes boiled and grated, and eight whites beaten stiff. Pour into a buttered form and bake about one hour in a slow oven.
849. BOHEMIAN SPONGE CAKE.
Český piškotový dort.
Cream together a cup of sugar, the grated rind of a lemon or orange, six eggs and six yolks, then add two cups of sifted flour, beat quite a while and pour into a buttered form, which you have sprinkled with chopped blanched almonds. Bake forty-five minutes.