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1890 Cream Cake Recipe

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.

Prep Time 45 mins
Cook Time 105 mins
Calories 3600.1 kcal
Protein 279g
Rating 0.0 (1 Reviews)
1890 Cream Cake 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

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Sweets & Sides Desserts Baking

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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