I used to have a recipe for a cake which had a custard filling and 7 minute frosting. Any help from anyone?
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1/2 c. poppy seeds
1/2 c. cold water
2 c. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. shortening
1 1/2 c. milk
4 egg whites, beaten stiff
Cooking Directions
Ingredients should be at room temperature. Soak poppy seeds in cold water overnight. Sift flour. Measure and sift three times, together with baking powder and salt. Cream shortening. Add sugar and cream until fluffy. Add poppy seeds and water. Add dry ingredients and milk, alternately using low speed. Beat egg whites to a soft peak. Fold whites carefully into cake mixture. Bake in two greased 9 inch layer pans at 375 degrees for 18 to 20 minutes.
Custard Filling:
Ingredients
1/2 c. sugar
1/4 tsp. salt
2 1/2 tbsp. flour
1 c. milk
1 beaten egg
1/2 tsp. vanilla
1/3 c. chopped nuts
Cooking Directions
Combine first 2 ingredients. Add flour and milk. Cover over low heat until thick. Pour mixture slowly over egg. Return to range for 2 to 3 minutes. Cool. Add vanilla and nuts. Enjoy the Poppy seed Cake (with or without custard filling, thats your choice).
From:
cakeopedia.blogspot.com/
This cake has been around for many, many years as most of the time the ingredients were always on hand. It is a good recipe as it can be served with or without frosting. There have been many variations over the years and I no longer have my mother's personal recipe but there are a couple of sites that I use a lot and there recipes sound like the "old timey" recipes to me. Check out everyone's suggestions and maybe try more than one.
themadchemist-trish.blogspot.com/
Have fun and enjoy!
Our old family recipe calls for 3 egg whites (room temp) and 1 1/2 cups light brown sugar. Combine in the bowl of your stand mixer using whip attachment and beat until you reach a light and fluffy spreading consistency, 5-7 min.
Yes, there should be no concern as long as you use pasteurized eggs. Many dessert and sauce recipes call for raw eggs.
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