Snowy White Cake 1960 Food

DONAUWELLE (DANUBE WAVE CAKE) / SCHNEEWITTCHENKUCHEN (SNOW WHITE CAKE)

Steps:

• To start the German buttercream: In a large saucepan or small pot beat the egg yolks together, then slowly add the milk beating until smooth. Add the sugar and cornstarch and whisk until smooth.
• Heat the pan over medium heat, whisking constantly until the mixture is very thick and easily coats the back of a spoon and/or reaches a temperature of 180°F/80°C with an instant read thermometer, about 10 to 15 minutes total.
• Remove from the heat, whisk in vanilla until smooth, then use a rubber spatula to scrape the pastry cream mixture into a bowl. It will cool faster if it's spread out in a wider bowl or container. Press a piece of plastic wrap directly onto the surface of the custard so it doesn't form a skin. Cool it to room temperature. (You can do this step up to 2 days in advance and refrigerate it until needed. In that case, bring it back to room temperature before using.)
• To make the cake: Preheat the oven to 350°F / 180°C with the rack in the lower third of the oven. Line a 9-by-13-inch (24-by-32-cm) rectangular cake pan with parchment paper with some overhang around the sides to help you lift the cake out of the pan after assembling. Lightly grease the parchment.
• Combine the flour, baking powder, and salt in a mixing bowl and set aside.
• Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (about 2 to 3 minutes). Add the eggs, one at a time, beating between additions until smooth. Scrape down the sides and beat in the vanilla.
• Add the flour mixture in 2 additions and beat just until combined.
• Evenly spread about ⅔ of the cake batter into the prepared pan.
• Sift the cocoa powder into the remaining batter and add the milk. Mix until just combined, then carefully spread it over the top of the light-colored batter. The best way to do this is to dollop spoonfuls of chocolate batter over the vanilla layer and then carefully spread the batter until the chocolate layer is even. Do not swirl them together!
• Evenly distribute the drained sour cherries over the batter. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Leave the cake in the pan but cool it completely before decorating, about 1 to 1 ½ hours.
• To finish the German buttercream: The pastry cream and butter should both be at room temperature before proceeding with this next step. Add the butter to the bowl of an electric mixer fitted with the whisk attachment and beat until very light and creamy (about 2 minutes).
• With the mixer running on medium speed, add the pastry cream a little at a time until completely combined. Scrape down the sides and then continue beating for another minute to ensure it's smooth and creamy.
• Spread the buttercream on top of the cooled cake, and cover with plastic wrap directly in contact with the buttercream. Chill the frosted cake for at least 1 hour or overnight.
• To make the chocolate ganache: Add the chopped chocolate to a medium mixing bowl. Then heat the cream in a small saucepan over medium-high heat until steaming but not quite boiling. Pour the cream over the chocolate and let it sit for 2 minutes, then gently stir together until smooth.
• To assemble the Donauwelle: Remove the plastic wrap from the cake and pour the ganache over the top. Instead of spreading it with a spatula, carefully tilt the cake from side to side as needed to ensure even coverage. Allow it to cool for about 10 to 15 minutes at room temperature, and if the cake was already relatively cold it shouldn't take long for the ganache to start to thicken and set. (To test how much it has set, poke the ganache in one of the corners with the tip of a fork or knife to see if it leaves a clear impression. If it's still too soft, your waves will look messy.)
• Once it has set enough, if desired, use a fork or a pastry comb to lightly drag over the top and create a wavy pattern.
• Cool the cake completely in the fridge for about 30 to 45 minutes to allow the ganache to fully set.
• Use the parchment paper overhang to carefully lift the cake out of the pan and set it on a large cutting board. Peel down the 4 sides of parchment paper to expose the edges of the cake. Cut into 15 rectangular slices (into thirds lengthwise and fifths crosswise). You may also cut the cake into smaller pieces if you prefer.
• Refrigerate leftover cake slices for up to 3 days, but bring them back to room temperature before serving for the best texture.

LEMON - LIME REFRIGERATOR SHEET CAKE 1960

Steps:

• Prepare cake according to boxed instructions in a 9 x 13 cake pan.
• Remove when done and poke holes with the end of a wooden spoon or meat fork.
• Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
• Refrigerate jello just until lightly syrupy.
• Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
• Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
• Spread all over cake, and place in refrigerator, keep chilled until serving.
• Just a note:.
• I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

SNOWY WHITE CAKE 1960

Steps:

• Grease and flour 2 8 inch round cake pans.
• Line bottoms with greased waxed paper.
• Preheat oven 375 degrees.
• Sift together the flour, baking powder, and salt.
• Cream the butter, until fluffy and gradually add the sugar.
• Continue beating until light and fluffy.
• Combine the milk and vanilla together in a cup.
• Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
• Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
• Fold in the stiff egg whites, folding until combined without deflating too much.
• Pour into the pans equally, and evenly.
• Bake 25 to 30 minutes, until a tester comes away clean.
• Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING

Steps:

• For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
• Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
• For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

PEANUT BUTTER CAKE 1960

Steps:

• Preheat oven to 350 degrees.
• Grease a 8 inch cake pan, and line with greased wax paper.
• Sift together twice the flour, baking powder, baking soda, and salt.
• Cream the shortening and peanut butter together until well blended.
• Gradually beat in the brown sugar.
• Add the eggs one at a time, beating after each.
• Combine the milk and vanilla.
• Add the flour to creamed mixture alternating with the milk, combining after each addition.
• Turn batter into prepared cake pan, and spread evenly.
• Bake in the preheated oven for 40 to 45 minutes.
• Test with tester befroe removing.
• Place on wire rack let stand ten minutes, then turn out onto rack and remove paper.
• Cool completely before frosting.
• Frosting:.
• 1/4 cup room temperature butter.
• 1/3 cup smooth peanut butter.
• 1 egg white.
• 2 cups sifted icing powder.
• 1 tablespoon cream.
• 1/2 teaspoon vanilla.
• Cream butter and peanut butter until smooth and combined.
• Add unbeaten egg white.
• Work in the icing sugar alternating with the cream using just as much as needed to a spreading consistency.
• Add vanilla. Blend well.
• Frost 8 inch layer top and sides.