Coffee

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 30 min Total: 30 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (21)
Coffee Glace
Viennese Icing
Instructions (15)
  1. Put into a pan four raw eggs, with two dessertspoonfuls of strong, freshly-made coffee and 6oz. caster sugar.
  2. Whip these on the fire over boiling water till warm.
  3. Lift it off and continue the whipping till the mixture is cold and as thick as well whipped cream.
  4. Add gradually 4oz. fine warmed flour, 1oz. ground rice or crème de riz, and 4/5oz. of baking powder.
  5. Brush a mould over with butter, dust it with equal parts of flour and sugar.
  6. Knock the tin on the table to remove any superfluous flour or sugar.
  7. Pour in the mixture and bake about thirty minutes in a moderate oven.
  8. Let this cake stand for a minute or two in the tin before turning it out.
  9. Either serve plain, dusted with caster sugar, or ice it with coffee glace, and ornament with pink and white Viennese icing.
Coffee Glace
  1. Stir 6oz. of caster sugar over the fire, with three dessertspoonfuls each of coffee and hot water, till smooth and warm, and use.
Viennese Icing
  1. Work 5oz icing sugar smooth with 2oz. of fresh butter.
  2. Mix in a liqueurglassful of either maraschino or Cognac till it is like a cream.
  3. Colour part rose pink with a few drops of liquid carmine.
  4. Apply this last icing with a rose pipe, after the first glace is thoroughly set.
  5. Blanched and split almonds are also used to garnish this cake.
Original Text · last edited 4 days ago
Coffee. —Put into a pan four raw eggs, with two dessertspoonfuls of strong, freshly-made coffee and 6oz. caster sugar; whip these on the fire over boiling water till warm, then lift it off and continue the whipping till the mixture is cold and as thick as well whipped cream; now add gradually 4oz. fine warmed flour, 1oz. ground rice or crème de riz, and ⅘oz. of baking powder. Brush a mould over with butter, dust it with equal parts of flour and sugar, knock the tin on the table to remove any superfluous flour or sugar, pour in the mixture, and bake about thirty minutes in a moderate oven. Let this cake stand for a minute or two in the tin before turning it out, and either serve plain, dusted with caster sugar, or ice it with coffee glace, and ornament with pink and white Viennese icing.—Coffee Glace: Stir 6oz. of caster sugar over the fire, with three dessertspoonfuls each of coffee and hot water, till smooth and warm, and use.—Viennese Icing: Work 5oz. icing sugar smooth with 2oz. of fresh butter, then mix in a liqueurglassful of either maraschino or Cognac till it is like a cream. Colour part rose pink with a few drops of liquid carmine. Apply this last icing with a rose pipe, after the first glace is thoroughly set. Blanched and split almonds are also used to garnish this cake.
Notes
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