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European Sponge Cake Beat fourteen eggs and one pound of fine sugar well in a kettle, then set in a hot water bath and beat until thoroughly heated. Beat cold again, until light and firm; add one tablespoonful of water.
Celebrate the flavor of Eastern Europe by serving a dessert that hails from the region. While some are much different than the standard chocolate cake or apple pie that American traditions are made of, other desserts–such as the fruit-filled Polish cookies–might look similar to treats you enjoyed as a child.
Cream together two pounds of sugar with three-fourths of a pound of butter and lard; add eight eggs slowly, one quart of milk, vanilla or lemon, three pounds of flour and two ounces of baking powder. Dust with sugar before baking. Bake at 370 degrees. 14. Wine Cake No. 2
An East German chocolate frosted cake favorite, bristling with almonds to look like a wild deer hide. A lemon cake with a filling of whipped cream, tangerines and coconuts makes a perfect summertime cake.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…