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Kronekake-(orange cake)




Source of Recipe


Unknown


List of Ingredients




2 1/2 C flour
2 tsp baking powder
5 egg yolks
2 C sugar
1/2 C water
1/2 C orange juice
5 egg whites, beaten

Filling;
2 C scalded milk
1/2 C sugar
1/4 tsp salt
1/4 C flour
2 T cornstarch
3 egg yolks
1/2 C cold milk
1 T butter
1 T vanilla

3 egg whites
6 T sugar

Garnish;
apricot halves
maraschino cherries



Recipe



Sift together flour and baking powder.
Cream butter and sugar, beat in egg yolks, one at a time.
Add flour alternately with water and orange juice.
Whip egg whites stiffly and fold in.
Pour into 2-4 buttered and floured cake pans (either bake 2 cakes and cut them with a thread to end in 4 layers or bake 4 cake pans half full). Bake at 350 degrees for 30 minutes.

Filling;
scald 2 cups milk in double boiler. Meanwhile, mix sugar, salt, flour and cornstarch together. Invert the scalded milk into cold milk mixture. Return to double boiler and stir and cook until thick. Remove from heat, stir in butter and vanilla. Cool.

Topping;
Beat egg whites until fluffy, gradually add sugar and beat stiff. frost the cake with this and return to the oven for 10-12 minutes until a delicate yellow (slivered almonds may be put on meringue before baking if desired).
Decorate the cake with Well drained apricot halves and cherries just before serving. (or the crown cake can be decorated with other fruits for colors of the jewels of the crown).