1890 Cream Cake Recipe

Name: 1890 Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 eggs; 1/2 cup pulverized sugar; 1 cup flour; 1 teaspoon cream of tartar; 1/2 pint sweet cream; 3 egg yolks; 1 tablespoon powdered sugar; 1 teaspoon cornstarch; little milk; 1/2 lb almonds

Servings: persons

1
On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it.
2
Bake in jelly pans.
3
For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this.
4
Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
5
Blanch and chop fine a half pound almonds and stir into the cream.
6
Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.

1066

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 eggs, 1/2 cup pulverized sugar, 1 cup flour, 1 teaspoon cream of tartar, and more.

Yes, 1890 Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

1890 Cream Cake

How did you like this recipe?

Frequently Asked Questions