"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heritage Dessert Cake Recipe

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This recipe for Heritage Dessert Cake, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Mulder
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Filling & Topping
2 1/2 c milk
1 c sugar
1/2 c flour
4 egg yolk
1 envelope gelatin
3 tbsp milk
1 pint cream, whipped
coconut

Cake:
8 egg whites
1/2 tsp cream of tartar
4 egg yolks, well beaten
1/2 tsp vanilla
1/4 tsp salt
1 c cake flour
1 1/4 c sugar

Directions:
Directions:
Filling & Topping
Scald 2 1/2 c milk. Add 1 c sugar & 1/2 c flour blended together. Add 4 beaten egg yolks. Cool. Add 1 envelope gelatin which has been dissolved in 3 tbsp milk. Cool & add 1 pint cream which has been whipped.

Cake
Beat 8 egg whites with 1/2 tsp cream of tartar until stiff. Fold in 4 egg yolks, well beaten and 1/2 tsp vanilla. Sift together & fold into the above: 1/4 tsp salt, 1 c cake flour, 1 1/4 c sugar. Pour all into 10x14 pan which has been lined with wax paper. Bake at 350 for 35-40 minutes or until it tests done. While cake is still hot, turn out and split with thread into 2 layers. Place 1 layer back in pan and cover with half of filling. Put on second layer and cover with remaining filling. Sprinkle with coconut. Refrigerate. May also be frozen for later use.

Personal Notes:
Personal Notes:
Gramma Carol reports that this is a "special occasion cake".

 

 

 

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