Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES

COFFEE FILLING

Put three cups of warmed-over or freshly made coffee in a small casserole, add two tablespoons of powdered sugar, one-half teaspoon of vanilla. When at boiling point (do not let it boil), add one cup of milk or cream. Then add one tablespoon of cornstarch which has been moistened with cold water. Stir in while cooking till it is smooth and glossy. When the cake is cool, pour mixture over the layers.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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