The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
Take one cake compressed yeast, add a pinch of salt, one tablespoon of sugar, and about two tablespoons of lukewarm water. Stir the yeast until it is a smooth paste and set it in a warm place to rise. Sift two and one-half cups of flour (use the same size cup for measuring everything you are going to use in your cake), make a depression in the centre, stir in the yeast and a scant cup of lukewarm milk, make batter, and let it rise until you have prepared the following: Rub one-half cup of butter and three-fourths cup of powdered sugar to a cream, just as for cup cake, then add gradually one egg at a time, using three altogether, and stirring all the time in one direction. Work in the risen batter two or three spoons at a time between each egg. Grate in the peel of a lemon or an orange. Butter the bunt-form well (do this always before you begin to work). Blanched almonds may be set in the grooves of the cake-form after buttering it. Put in the dough, set it in a warm place and let it rise for an hour and a half or two hours. Bake in a moderate oven one full hour, covered at first.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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