German Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sugar
- g flour
- g sweet almonds
- g butter
- g cream of tartar
- g bicarbonate of soda
- egg yolks
- egg whites
- vanilla
- g butter
- g powdered (icing) sugar
- g ground coffee
Instructions
- Pound the peeled, dried almonds fine with one egg white.
- Work the butter with the yolks and sugar at least half an hour, then blend in the almonds, four whipped whites and sifted flour.
- Fold in the cream of tartar and soda; bake in a greased, dusted tin.
- For the icing, make a very strong reduced coffee, work it into butter and icing sugar until the coffee flavour is pronounced.
- Spread on the cooled cake, smooth with a knife and a red-hot palette; it should be café-au-lait coloured. Chocolate may replace the coffee.