1890 Cream Cake Recette

Journey back in time with this exquisite 1890 Cream Cake recipe, unearthed from a treasured antique cookbook! This decadent dessert, originally crafted in the era of wood-burning stoves and goblet measurements, boasts a creamy almond filling nestled between delicate layers. Prepare for a delightful challenge as you recreate this historical masterpiece – a true testament to Victorian baking artistry. Note: Baking time is estimated due to the original recipe's lack of specifics.

Préparation 45 min

Cuisson 105 min

Calories 3600.1 kcal

Protéines 279g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 1890 Cream Cake

10 egg whites, 3 egg yolks
1 ½ cups (300g) powdered sugar + 1 tablespoon (15g) powdered sugar
1 cup (120g) all-purpose flour
1 heaping teaspoon cream of tartar
½ cup (120ml) heavy cream
3 egg yolks
1 ½ cups (300g) powdered sugar for cake + 1 tablespoon (15g) powdered sugar for filling
1 teaspoon cornstarch
1 tablespoon milk
1 cup (140g) blanched almonds (½ cup (70g) finely chopped, ½ cup (70g) halved)
Icing (quantity not provided; use preferred recipe)

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Comment préparer 1890 Cream Cake

Preheat your oven to 350°F (175°C).
In a large bowl, beat 10 egg whites until stiff peaks form. Gradually add 1 ½ cups (300g) powdered sugar and 1 cup (120g) all-purpose flour, which has been sifted with 1 heaping teaspoon cream of tartar. Gently fold until just combined. Do not overmix.
Pour batter into greased jelly pans.
Bake for approximately 30-40 minutes, or until a toothpick inserted into the center comes out clean. (Note: Baking times may vary depending on your oven. Check regularly after 30 minutes).
While the cake layers bake, prepare the cream filling: In a saucepan, combine ½ cup (120ml) heavy cream, 3 egg yolks, 1 tablespoon (15g) powdered sugar, and 1 teaspoon cornstarch. Whisk the cornstarch smoothly with a tablespoon of milk before adding.
Cook over medium heat, stirring constantly, until the cream thickens. (About 5-7 minutes).
Remove from heat and stir in ½ cup (70g) blanched and finely chopped almonds.
Once the cake layers are cool, assemble the cake by layering them with the almond cream filling.
Frost the cake with a layer of icing. (Recipe not provided in original text, use your preferred recipe)
Decorate the top of the cake with the remaining ½ cup (70g) almonds, halved.

Nutrition Information (Approximate per serving)

Sodium

66 g

Sugar

494g

Fat

290g

Carbs

88g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Desserts Eggs Dairy Fruit Cakes Nuts Eggs Dietary Low Sodium Low In Something Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer 1890 Cream Cake ?

1890 Cream Cake prend environ 150 minutes du début à la fin — environ 45 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient 1890 Cream Cake ?

1890 Cream Cake contient environ 3600.1 calories par portion, avec environ 279 g de protéines, 88 g de glucides et 353 g de lipides.

De quels ingrédients ai-je besoin pour 1890 Cream Cake ?

Les principaux ingrédients de 1890 Cream Cake sont Eggs, Sugar, Flour, Cream Of Tartar, Sweet Cream, Egg Yolks. Consultez la liste complète avec les quantités ci-dessus.