Almond Cake
- 2 cups of sugar
- 2/3 cup butter
- 1 cup of sweet milk
- 1 cup Kingsford's corn starch
- 2 2/3 cup flour
- 1 teaspoon vanilla
- 3 teaspoons baking powder
- 7 eggs
- Filling:
- 1 pint of sweet milk
- 1/2 cup sugar
- 1/2 cup butter
- 2 heaping tablespoons Kingsford's corn starch
- 1 teaspoon vanilla
- 2 eggs
- 2 pounds of almonds
Two cups of sugar, 2/3 cup butter, 1 cup of sweet milk, 1 cup Kingsford's corn starch, 2 2/3 cup flour, 1 teaspoon vanilla, 3 teaspoons baking powder, and the whites of 7 eggs. Bake in layers.
Filling:
One pint of sweet milk, 1/2 cup sugar, 1/2 cup butter, 2 heaping tablespoons Kingsford's corn starch, 1 teaspoon vanilla, whites of 2 large eggs, and 2 pounds of almonds.
Dissolve the starch in a little of the milk and stir into remainder of milk when scalding hot and cook until it thickens. After removing from stove, beat the eggs to a stiff froth and stir into cream. Allow it to cool before putting on cake. Blanch and shave the almonds and thickly spread on the cream.
Filling:
One pint of sweet milk, 1/2 cup sugar, 1/2 cup butter, 2 heaping tablespoons Kingsford's corn starch, 1 teaspoon vanilla, whites of 2 large eggs, and 2 pounds of almonds.
Dissolve the starch in a little of the milk and stir into remainder of milk when scalding hot and cook until it thickens. After removing from stove, beat the eggs to a stiff froth and stir into cream. Allow it to cool before putting on cake. Blanch and shave the almonds and thickly spread on the cream.
Submitted by Oct 13, 2009
15 min
30 min
45 min