Cake with Chocolate Cream Filling (Six portions)
This classic cake recipe from 1900 features a rich chocolate cream filling, perfect for a special occasion or a comforting treat. The cake itself is tender and flavorful, complemented by the sweet and creamy icing. This recipe is sure to please, offering a delightful combination of textures and tastes.
Ingredients
- 1/2 cup Butter
- 1 cup Granulated sugar
- 1 large Egg yolk
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Ground mace
- 1/2 teaspoon Vanilla extract
- 1/2 cup Milk
- 1 large Egg white
- 2 cups Powdered sugar
- 3 tablespoons Milk
- 1 teaspoon Vanilla extract
- 12 Chocolate creams
Instructions
- 1In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg yolk and mix well. In a separate bowl, whisk together the flour, baking powder, and mace. Gradually add the dry ingredients and milk to the butter mixture, mixing until just combined.
- 2Stir in the vanilla extract. In a separate bowl, beat the egg white until stiff peaks form. Gently cut and fold the beaten egg white into the cake batter until just combined.
- 3Preheat oven to 350°F (175°C). Grease and flour a 7-inch round cake pan. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 4In a bowl, mix the vanilla extract and milk. Add the powdered sugar and mix until the icing is stiff enough to spread.
- 5Once the cake has cooled, cover it with the confectioner's icing. Cut the chocolate creams in half and arrange them on top of the cake.