The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
Soak one cake of compressed yeast in a little lukewarm water or milk. Put the yeast in a cup, add two tablespoons of lukewarm water, a pinch of salt and one tablespoon of sugar, stir it up well with a spoon and set back of the stove to rise. Rub one-half cup of butter to a cream, add one-third cup of powdered sugar and stir constantly in one direction. Add the yolks of four eggs, one at a time, and the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre of the flour, pour in the yeast and one cup of lukewarm milk. Stir and make a light batter of this. Add the creamed butter and eggs, stir until it forms blisters and leaves the bowl clean; one-half cup of dark raisins, one-half cup of pounded almonds and a little citron, cut up very fine, and last the stiff-beaten whites of the eggs. Fill your cake forms which have been well-greased, set in a warm place to rise until double in bulk, about forty-five minutes, and bake in a moderate oven forty-five minutes. Fill the centre with whipped cream and serve with rum sauce.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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