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Does anyone have the Culinary Arts Institute German Cookbook?
- Thread starter oli
- Start date
richard-in-cincy
Well-known member
I don't have this cookbook. I'd be happy to look at the recipe though...
chances are pretty good I've got another couple versions in my German cookbooks to compare to.
chances are pretty good I've got another couple versions in my German cookbooks to compare to.
Correct me if I am wrong, Richard, but I think the recipe allows for 5 types of frosting.
You use only one frosting for each time you make the cake.
The other question is:
When you read this first frosting recipe, you see they use 6 eggs. Then when you get to the next frosting recipe,(Hazelnut Butter-Creme) it says to add to the " the egg-yolk mixture." Are they referring to the 6 eggs which says just "6 eggs" and not say to separate?
BUTTER CREAM FROSTING (Buttercreme Glasur)
In top of a double boiler, beat until thick and lemon colored
6 EGGS
Add gradually, beating constantly, a mixture of
3/4 CUP SUGAR
1/2 TEASPOON CORNSTARCH
Add gradually and stir until well blended
3/4 CUP HEAVY CREAM
Set over simmering water and cook, stirring constantly, until thickened (about 17 min.).
Remove from heat and stit in
2 TEASPOONS VANILLA EXTRACT
Cover, cool slightly; set in refrigerator to chill.
When mixture is chilled, put into a large mixer bowl
1 1/2 CUPS FIRM, UNSALTED BUTTER
Beginning with medium and as soon as possible increasing to high speed of an electric
mixer, beat until butter is fluffy. Gradually add the chilled mixture to the creamed
butter, beating after each addition just until blended. If necessary, set frosting
over ice and water until firm enough to spread. If frosting should curdle, beat again
until just smooth.
This frosting may be prepared, tightly covered, and placed in refrigerator until
ready to use. It will keep several days. Beat just until smooth before using. About 3 1/2
cups frosting or enough to frost sides and tops of THREE 9-inch round torte layers.
HAZELNUT BUTTER-CREAM FROSTING
(HASELNUSS-BUTTERCREME GLASUR)
Grate 1/2 cup (about 2 1/2 oz.) hazelnuts (about 1 1/2 cups, grated).
Follow the above recipe; blend the grated nuts into the frosting after
blending in the egg-yolk mixture.
MOCHA BUTTER-CREAM FROSTING
(MAKKA-BUTTERCREME GLASUR)
Put 1 3/4 teaspoons concentrated soluble coffee in a small cup or bowl;
add 1 teaspoon boiling water and stir until coffee is dissolved.
Set aside to cool. Follow the above Butter Cream Frosting; omit vanilla
extract. Blend cooled coffee into the butter.
CHOCOLATE-MOCHA BUTTER-CREAM FROSTING
(SCHOKOLADEN-MOKKA-BUTTERCREME GLASUR)
Melt and set aside to cool 1 1/2 squares (1 1/2 oz) unsweetened chocolate.
Follow recipe for Mocha Butter-Cream Frosting; gradually
blend cooled chocolate into the whipped butter after addition of coffee.
RUM BUTTER-CREAM FROSTING (RUM-BUTTERCREME
GLASUR)
Follow recipe for Mocha Butter-Cream Frosting. Whip 1 1/2 teaspoons rum extract
with the butter.
Culinary Arts Institute German Cookbook
You use only one frosting for each time you make the cake.
The other question is:
When you read this first frosting recipe, you see they use 6 eggs. Then when you get to the next frosting recipe,(Hazelnut Butter-Creme) it says to add to the " the egg-yolk mixture." Are they referring to the 6 eggs which says just "6 eggs" and not say to separate?
BUTTER CREAM FROSTING (Buttercreme Glasur)
In top of a double boiler, beat until thick and lemon colored
6 EGGS
Add gradually, beating constantly, a mixture of
3/4 CUP SUGAR
1/2 TEASPOON CORNSTARCH
Add gradually and stir until well blended
3/4 CUP HEAVY CREAM
Set over simmering water and cook, stirring constantly, until thickened (about 17 min.).
Remove from heat and stit in
2 TEASPOONS VANILLA EXTRACT
Cover, cool slightly; set in refrigerator to chill.
When mixture is chilled, put into a large mixer bowl
1 1/2 CUPS FIRM, UNSALTED BUTTER
Beginning with medium and as soon as possible increasing to high speed of an electric
mixer, beat until butter is fluffy. Gradually add the chilled mixture to the creamed
butter, beating after each addition just until blended. If necessary, set frosting
over ice and water until firm enough to spread. If frosting should curdle, beat again
until just smooth.
This frosting may be prepared, tightly covered, and placed in refrigerator until
ready to use. It will keep several days. Beat just until smooth before using. About 3 1/2
cups frosting or enough to frost sides and tops of THREE 9-inch round torte layers.
HAZELNUT BUTTER-CREAM FROSTING
(HASELNUSS-BUTTERCREME GLASUR)
Grate 1/2 cup (about 2 1/2 oz.) hazelnuts (about 1 1/2 cups, grated).
Follow the above recipe; blend the grated nuts into the frosting after
blending in the egg-yolk mixture.
MOCHA BUTTER-CREAM FROSTING
(MAKKA-BUTTERCREME GLASUR)
Put 1 3/4 teaspoons concentrated soluble coffee in a small cup or bowl;
add 1 teaspoon boiling water and stir until coffee is dissolved.
Set aside to cool. Follow the above Butter Cream Frosting; omit vanilla
extract. Blend cooled coffee into the butter.
CHOCOLATE-MOCHA BUTTER-CREAM FROSTING
(SCHOKOLADEN-MOKKA-BUTTERCREME GLASUR)
Melt and set aside to cool 1 1/2 squares (1 1/2 oz) unsweetened chocolate.
Follow recipe for Mocha Butter-Cream Frosting; gradually
blend cooled chocolate into the whipped butter after addition of coffee.
RUM BUTTER-CREAM FROSTING (RUM-BUTTERCREME
GLASUR)
Follow recipe for Mocha Butter-Cream Frosting. Whip 1 1/2 teaspoons rum extract
with the butter.
Culinary Arts Institute German Cookbook
richard-in-cincy
Well-known member
I agree, 1 buttercream recipe with variations
The hazelnut version needs editing. It is misleading and wrong since its whole eggs in the original and the eggs are not "blended in" but are blended into by the other ingredients. Add the ground hazelnuts after you complete the buttercream.
Also, buttercream is not German. I wonder why they would include it in a German cookbook? Even the translation is wrong. "Glasur" means glaze, like the glaze you would find on a Sachertorte.
The hazelnut version needs editing. It is misleading and wrong since its whole eggs in the original and the eggs are not "blended in" but are blended into by the other ingredients. Add the ground hazelnuts after you complete the buttercream.
Also, buttercream is not German. I wonder why they would include it in a German cookbook? Even the translation is wrong. "Glasur" means glaze, like the glaze you would find on a Sachertorte.
Richard, look at this
BUTTER CREAM FROSTING (Buttercreme Glaze)
In top of a double boiler, beat until thick and lemon colored
6 EGGS
Add gradually, beating constantly, a mixture of
3/4 CUP SUGAR
1/2 TEASPOON CORNSTARCH
Add gradually and stir until well blended
3/4 CUP HEAVY CREAM
Set over simmering water and cook, stirring constantly, until thickened (about 17 min.).
Remove from heat and stir in
2 TEASPOONS VANILLA EXTRACT
Cover, cool slightly; set in refrigerator to chill.
When mixture is chilled, put into a large mixer bowl
1 1/2 CUPS FIRM, UNSALTED BUTTER
Beginning with medium and as soon as possible increasing to high speed of an electric mixer, beat until butter is fluffy. Gradually add the chilled mixture to the creamed butter, beating after each addition just until blended. Grate 1/2 cup (about 2 1/2 oz.) hazelnuts (about 1 1/2 cups, grated) and blend the grated nuts into the frosting.
If necessary, set frosting over ice and water until firm enough to spread. If frosting should curdle, beat again until just smooth.
Thanks, Richard.
BUTTER CREAM FROSTING (Buttercreme Glaze)
In top of a double boiler, beat until thick and lemon colored
6 EGGS
Add gradually, beating constantly, a mixture of
3/4 CUP SUGAR
1/2 TEASPOON CORNSTARCH
Add gradually and stir until well blended
3/4 CUP HEAVY CREAM
Set over simmering water and cook, stirring constantly, until thickened (about 17 min.).
Remove from heat and stir in
2 TEASPOONS VANILLA EXTRACT
Cover, cool slightly; set in refrigerator to chill.
When mixture is chilled, put into a large mixer bowl
1 1/2 CUPS FIRM, UNSALTED BUTTER
Beginning with medium and as soon as possible increasing to high speed of an electric mixer, beat until butter is fluffy. Gradually add the chilled mixture to the creamed butter, beating after each addition just until blended. Grate 1/2 cup (about 2 1/2 oz.) hazelnuts (about 1 1/2 cups, grated) and blend the grated nuts into the frosting.
If necessary, set frosting over ice and water until firm enough to spread. If frosting should curdle, beat again until just smooth.
Thanks, Richard.
olga_d_ont
Well-known member
Butter Cream Frosting I have this book
Recipe above for basic was incorrect it has 6 egg yolks not 6 eggs.
BASIC RECIPE:
In top of a double boiler, beat until thick and lemon colored
6 egg yolks
Add gradually, beating constantly, a mixture of
3/4 cup sugar
1/2 teaspoon cornstarch
Add gradually and stir until well blended
3/4 cup cream
Set over simmering water and cook, stirring constantly, until thickened, about 17 minutes.
Remove from heat and stir in
2 teaspoons vanilla extract
Cover: cool slightly. Set in refrigerator to chill.
When mixture is chilled, put into a large bowl
1 1/2 cups firm unsalted butter
Beginning with medium speed of an electric mixer, and as soon as possible increasing to high, beat until butter is fluffy. Gradually add the chilled mixture to the creamed butter, beating after each addition just until blended. If necessary, set frosting over ice and water until firm enough to spread. If frosting should curdle, beat again, until just smooth.
This frosting will keep several days, tightly covered, in the refrigerator. Beat just until smooth before using. Enough to frost sides and tops of three 9-inch cake layers.
Variations are correct.
Recipe above for basic was incorrect it has 6 egg yolks not 6 eggs.
BASIC RECIPE:
In top of a double boiler, beat until thick and lemon colored
6 egg yolks
Add gradually, beating constantly, a mixture of
3/4 cup sugar
1/2 teaspoon cornstarch
Add gradually and stir until well blended
3/4 cup cream
Set over simmering water and cook, stirring constantly, until thickened, about 17 minutes.
Remove from heat and stir in
2 teaspoons vanilla extract
Cover: cool slightly. Set in refrigerator to chill.
When mixture is chilled, put into a large bowl
1 1/2 cups firm unsalted butter
Beginning with medium speed of an electric mixer, and as soon as possible increasing to high, beat until butter is fluffy. Gradually add the chilled mixture to the creamed butter, beating after each addition just until blended. If necessary, set frosting over ice and water until firm enough to spread. If frosting should curdle, beat again, until just smooth.
This frosting will keep several days, tightly covered, in the refrigerator. Beat just until smooth before using. Enough to frost sides and tops of three 9-inch cake layers.
Variations are correct.