1890 Cream Cake Recipes

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CREAM CAKE



Cream Cake image

This is a delicate white cake. Heavy cream is used instead of butter.

Provided by Carol

Categories     Desserts     Cakes     White Cake Recipes

Time 50m

Yield 9

Number Of Ingredients 7

2 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
  • Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
  • Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 33.7 g, Cholesterol 77.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 392.8 mg, Sugar 16.9 g

1890 CREAM CAKE



1890 Cream Cake image

This is from one of my most prized cookbooks Compendium Of Cookery and Reliable Recipes.Copywrite 1890.It is so old I'm almost afraid to touch the pages.I wouldn't make this but I thought it would be fun to post it.It dosen't give a baking time so I'll guess at it but keep in mind they cooked on wood stoves then. Them measure in goblets!!

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 10

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

Steps:

  • 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.
  • Bake in jelly pans.
  • 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.
  • Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
  • Blanch and chop fine a half pound almonds and stir into the cream.
  • Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.

COPYCAT DAIRY QUEEN ICE CREAM CAKE



Copycat Dairy Queen Ice Cream Cake image

This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!

Provided by Lindsay

Categories     Dessert

Time 5h25m

Number Of Ingredients 12

3/4 cup (100g) Oreo crumbs (about 9 Oreos)
1 1/2 tbsp butter, melted
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
6 oz | 1 cup semi sweet chocolate chips
3 tbsp light corn syrup
1/2 tsp vanilla extract
1/2 cup (120ml) heavy whipping cream
2 cups (480ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
1 1/2 tsp vanilla extract
Sprinkles

Steps:

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
  • 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
  • 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
  • 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
  • 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
  • 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
  • 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
  • 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
  • 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
  • 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
  • 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
  • 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
  • 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

Nutrition Facts : ServingSize 1 slice, Calories 661 calories, Sugar 50 g, Sodium 118.6 mg, Fat 46.3 g, SaturatedFat 28.8 g, TransFat 0.5 g, Carbohydrate 55 g, Fiber 1.4 g, Protein 8.4 g, Cholesterol 173.7 mg

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