1890 Cream Cake

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1hr 45mins
1 cake

Ingredients Nutrition


  1. 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.
  2. Bake in jelly pans.
  3. 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.
  4. Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
  5. Blanch and chop fine a half pound almonds and stir into the cream.
  6. 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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