Old School Cake Secrets?
October 26, 2012 12:50 PM Subscribe
Last night I grated hard boiled eggs into a shortcake cake as per a super old family recipe. Why?
posted by larthegreat to food & drink (8 answers total) 61 users marked this as a favorite
So, according to a magnificently delicious very old (over 200 yr old) family recipe for an apple cake, you create the short bread layers of almond meal, butter, sugar and flour, and add 1 beaten whole egg, and 4 hard boiled eggs pressed through a sieve. You then layer these shortbreads with homemade apple butter (10 lbs apples boiled into jam over a full day of cooking- no gelatin cheating allowed).
Despite googling, and much perusing of cookbooks, I have not seen this technique anywhere. The grated egg and almond meal in the shortbread makes for a very very delicate cake layer, that is basically cemented in place with apple butter. The cake is frosted with a simple butter-lemon-confectioners sugar mix, that is more like a glaze or shell than a classic buttercream frosting. The cake keeps wonderfully, and is eaten in thin slivers- otherwise it's too rich.
Does anyone have any ideas as to where this technique comes from or has ever heard of this?
If it's relevant, this recipe comes from family that is from Eastern Europe, and most other family recipes of this vintage are more similar to Austrian/German cooking than traditional Ukrainian food.