1890 Cream Cake Receita

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.

Preparo 45 min
Cozimento 105 min
Calorias 3600.1 kcal
Proteína 279g
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1890 Cream Cake 95

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Equipe editorial de cozinha da Forktionary

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 1890 Cream Cake

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. Pour batter into greased jelly pans.
  4. 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).
  5. 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.
  6. Cook over medium heat, stirring constantly, until the cream thickens. (About 5-7 minutes).
  7. Remove from heat and stir in ½ cup (70g) blanched and finely chopped almonds.
  8. Once the cake layers are cool, assemble the cake by layering them with the almond cream filling.
  9. Frost the cake with a layer of icing. (Recipe not provided in original text, use your preferred recipe)
  10. 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

Perguntas frequentes

Quanto tempo leva para fazer 1890 Cream Cake?

1890 Cream Cake leva cerca de 150 minutos do início ao fim — aproximadamente 45 minutos de preparo e 105 minutos de cozimento.

Quantas calorias tem 1890 Cream Cake?

1890 Cream Cake tem aproximadamente 3600.1 calorias por porção, com cerca de 279 g de proteína, 88 g de carboidratos e 353 g de gordura.

De quais ingredientes preciso para 1890 Cream Cake?

Os principais ingredientes de 1890 Cream Cake são Eggs, Sugar, Flour, Cream Of Tartar, Sweet Cream, Egg Yolks. Veja a lista completa com as medidas acima.

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