Crème au Beurre Cake
Submitted by: C. Daigle
Bayou Blue - Lafourche Parish, LA - USA
Description:
My husband's mother, Ruby D., won first place in a Cooking Contest with
this old family recipe given to her by her mother.
Crème au Beurre (Fr.) = Butter Cream
Ingredients:
Cake
5 eggs
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
1 ¼ cup plain flour, sifted
Filling:
¾ cup sugar
2 tablespoons cornstarch
3 eggs or 6 yolks
1 ½ cups evaporated milk
1 teaspoon almond extract
1 teaspoon vanilla
½ cup margarine or butter
Directions:
Cake
Grease and flour two eight inch baking pans. Preheat the oven to 350ºF.
In a three quart mixing bowl, beat eggs until stiff and fluffy (holding
the mixer at an angle to beat in as much air as possible). Add vanilla
and salt, then alternately add flour and sugar a heaping tablespoon at a
time continuing to beat in air until well blended. Pour batter into pans
and bake for 25 to 30 minutes. Cool completely and cut the two layers in
half to make four layers.
Filling
In a two-quart saucepan, combine sugar and cornstarch, mixing well. Add
eggs and beat until light and fluffy. Add milk combining well. Place pan
over low heat cooking until thick, stirring constantly with a wire wisk.
Remove from heat, add almond, vanilla and margarine, beating well with
wisk until blended. If there are lumps, they can be removed with a
blender or food processor.
Fill between each cake layer and over the top. Refrigerate until serving
time.
Number of Servings: 8 to 10
Preparation Time: 1 ½ hrs.