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Crème au Beurre Cake
Submitted
by: C. Daigle
Bayou Blue - Lafourche Parish, LA - USA
Description:
My
husband's mother, Ruby D., won first place in a Cooking Contest
with this old family
recipe given to her by her mother.
Crème au Beurre (Fr.) = Butter
Cream
Ingredients:
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Cake
5 eggs
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
1 ¼ cup plain flour, sifted
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Filling:
¾ cup sugar
2 tablespoons cornstarch
3 eggs or 6 yolks
1 ½ cups evaporated milk
1 teaspoon almond extract
1 teaspoon vanilla
½ cup margarine or butter
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Directions:
Cake
Grease and flour two eight inch baking pans.
Preheat the oven to 350ºF. In a three quart mixing bowl, beat eggs
until stiff and fluffy (holding the mixer at an angle to beat in as
much air as possible). Add vanilla and salt, then alternately add
flour and sugar a heaping tablespoon at a time continuing to beat in
air until well blended. Pour batter into pans and bake for 25 to 30
minutes. Cool completely and cut the two layers in half to make four
layers.
Filling
In a two-quart saucepan, combine sugar and
cornstarch, mixing well. Add eggs and beat until light and fluffy.
Add milk combining well. Place pan over low heat cooking until
thick, stirring constantly with a wire wisk. Remove from heat, add
almond, vanilla and margarine, beating well with wisk until blended.
If there are lumps, they can be removed with a blender or food
processor.
Fill between each
cake layer and over the top. Refrigerate
until serving time.
Number of Servings: 8 to 10
Preparation Time: 1
½
hrs.
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