How To Make Nut Cream Cakes
From Dainties by Sarah Tyson Rorer, 1912. Section 21 of 67.
2 rounding tablespoonfuls of butter
1/2 pint of pastry flour
1/2 pint of water
3 eggs filling
1/2 pint of mixed nuts
2 yolks of eggs
1/2 cupful of powdered sugar
1 teaspoonful of coffee extract
Put the butter and the water over the fire, and when boiling, add hastily the flour; stir until you have a smooth, soft dough, take from the fire, and when cool, add one egg without beating; mix until smooth, then drop in another egg and beat again, and then the third; beat the mixture until smooth and rather soft. Drop by teaspoonfuls on a shallow greased baking pan, and bake in a moderate oven about a half hour, until the cakes are perfectly light and crisp. While they are baking, blanch and chop the nuts very fine. Beat the yolks of the eggs with the powdered sugar until very light; add the nuts and a tablespoonful of black coffee or a teaspoonful of coffee extract. When the cakes are done, make an incision at the side, fill with the nut mixture, dust with powdered sugar, and they are ready to serve.
They will keep nicely several hours, but are not good the next day.