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VENETIAN CREME ICING
to prepare: 35 min.
to chill: 45 min.
Vi cup sugar
Vi cup flour
teaspoon salt
1 Vi cups milk
1 cup cream or whipping cream
1 cup butter
1 teaspoon vanilla extract
IVi cups sifted confectioners' sugar
1. Combine sugar, flour, and salt in a heavy sauce
pan. Add the milk gradually, stirring after each
addition, until mixture is smooth. Stir in the cream.
Stirring constantly, cook over medium heat until
very thick. Boil 1 min. Chill until set (To speed
chilling, set over ice and water.)
2. Using electric mixer, cream butter and vanilla
extract together until butter is softened. Add one
half of confectioners' sugar; beat until fluffy.
3. Add chilled cream mixture alternately with
remaining confectioners' sugar, beating until
smooth after each addition. About 4 cups icing
comes favorite international cui
sine, "gone through customs" to suit
American tastes, and which combines
harmoniously with favorite American
dishes. Our versions of foreign recipes
are practical in an American way in that
they require no special skills or hard-to-come-by
equipment and ingredients. And
best of all they are accomplished with
out long tedious hours in the kitchen.
VENETIAN CREME TORTE
Here is our version of an ever-popular European
dessert.
TO PREPARE: 25 MIN.
to bake: 18 MIN.
2 cups sifted cake flour
Vi cup cocoa
!4 teaspoon baking soda
Few grains salt
. Vi cup butter
1 teaspoon vanilla extract
1 cups sugar
3 eggs, well beaten
(until thick and piled softly)
1 cup buttermilk '
1. Lightly grease bottoms only of three 9-in. round
layer cake pans. Line with waxed paper cut to fit
bottoms; grease waxed paper. Set aside.
2. Sift together first four ingredients.
3. Cream butter and extract together until butter
is softened. Add sugar gradually, creaming until
fluffy after each addition. Add beaten eggs in thirds,
beating thoroughly after each addition.
4. Blending only until smooth after each addition,
alternately add dry ingredients in fourths and but
termilk in thirds to creamed mixture. Finally, beat
only until smooth (do not overheat). Turn batter
into prepared pans.
5. Bake at 350F 18 min., or until cake tester or
wooden pick comes out clean when inserted in
center of cake, or cake surface springs back when
lightly touched at the center.
6. Cool 10 min. in pans on cooling racks. Remove
from pans and cool completely. Slice each cake
layer crosswise into two layers, using a long, thin
sharp knife. Spread Venetian Creme Icing between
layers and on top of cake (see photo).
One 9-in. forte
Family Weekly, January 10. 1960
9