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Layer Cake with Chocolate Marshmallow a la Breta

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Gateau en couches, Chocolat aux Guimauves a la Breta
  • • None A well-measured half cup of butter, a large cup of sugar, three
  • • None quarters cup of milk, one and a half cups of flour, a half cup of
  • • None cornstarch, two teaspoonfuls of Royal Baking Powder, whites of
  • • None four eggs, and a teaspoonful of lemon extract.

Instructions

Step 1. sugar slowly, then add the milk, flour, cornstarch, Royal Baking

Step 2. Powder, and lemon extract; stir until very smooth; last add the

Step 3. whites that have been beaten to a stiff meringue. Fill about an

Step 4. inch in thickness in four well-buttered, medium-sized cake plates;

Step 5. put in a warm oven and bake [take care not to get them too

Step 6. brown]. Turn out and when cold fill with the chocolate marsh¬

Step 7. mallow and sprinkle between each layer with finely chopped

Step 8. English walnuts. Frost the cake with a boiled chocolate frosting

Step 9. and decorate with a white boiled frosting and all around the cake

Step 10. decorate with roll sugar-leaf jumbles that have been dipped in

Step 11. chocolate and finely chopped pistachio nuts as the illustration shows. 150 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K