Side Pannel
Toulouse-Lautrec Jubilee Cake
Toulouse-Lautrec Jubilee Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 3 c CAKE FLOUR
- 3 ts Baking powder
- 1/2 ts Salt
- 1 c Butter
- 2 c Sugar
- 3 Eggs, plus 2 yolks;beat well
- 1 c Rich milk
- 1 1/2 ts Vanilla
Directions
SURPRISE FILLING
2 c Confectioners' sugar
1 ts Vanilla
1 pn Salt
2 tb Melted butter
3 Sq. unsweetened choc.;melted
1/3 c Milk
SEVEN MINUTE FROSTING
1 1/2 c Sugar
2 Egg whites
5 tb Water
1 1/2 ts Light corn syrup
1 ts Vanilla
Sift the flour once; then add baking powder and salt, and sift together 3
times. Cream the butter and sugar until light and airy. Add all the eggs,
and continue to beat. Add flour alternately with the milk, sm. amts. at a
time, beating each time, until smooth. Add the flavoring. Bake in 3
buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine
sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat
with a rotary egg beater until well blended. Place bowl in a pan of ice
water and continue to beat until it thickens to spreading consistency. This
goes between the layers. FROSTING: Combine egg whites, sugar, and water
with the corn syrup in top of double boiler; and beat with egg beater til
thoroughly mixed. Place over boiling water, and beat constantly for 7
minutes, or till frosting stands in peaks. Remove, and add vanilla; beat
until thick enough to spread on top and sides of cake.
2 c Confectioners' sugar
1 ts Vanilla
1 pn Salt
2 tb Melted butter
3 Sq. unsweetened choc.;melted
1/3 c Milk
SEVEN MINUTE FROSTING
1 1/2 c Sugar
2 Egg whites
5 tb Water
1 1/2 ts Light corn syrup
1 ts Vanilla
Sift the flour once; then add baking powder and salt, and sift together 3
times. Cream the butter and sugar until light and airy. Add all the eggs,
and continue to beat. Add flour alternately with the milk, sm. amts. at a
time, beating each time, until smooth. Add the flavoring. Bake in 3
buttered layer pans in a 375 oven for 20 minutes. FOR FILLING: Combine
sugar, butter, vanilla, salt, chocolate, and milk in a deep bowl, and beat
with a rotary egg beater until well blended. Place bowl in a pan of ice
water and continue to beat until it thickens to spreading consistency. This
goes between the layers. FROSTING: Combine egg whites, sugar, and water
with the corn syrup in top of double boiler; and beat with egg beater til
thoroughly mixed. Place over boiling water, and beat constantly for 7
minutes, or till frosting stands in peaks. Remove, and add vanilla; beat
until thick enough to spread on top and sides of cake.
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