French Strawberry Cream Cakes
This French strawberry cream cake recipe is adapted from “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer, 1896…one of my favorite cookbooks.
This is a delicious strawberry dessert recipe. The little cream cakes are so good tasting, they taste as if you have slaved over them all day long, but only you will know you haven’t. They would be perfect for serving at a party or an old-fashioned picnic lunch on the patio.
Cream Cake: 1/2 cup butter, 1 cup boiling water, 4 eggs, 1 cup flour. Pour butter and water in saucepan and place on front of range. As soon as boiling point is reached, add flour all at once, and stir vigorously. Remove from fire as soon as mixed, and add unbeaten eggs one at a time, beating, until thoroughly mixed, between the addition of eggs. Shape cream cake mixture oblong, making twelve cakes. Bake thirty minutes in a moderate oven.
Split when done, and fill with Strawberry Cream Filling. If cream cakes are removed from the oven before being thoroughly cooked, they will fall. If in doubt, take one from oven, and if it does not fall, this is sufficient proof that others are cooked.
Strawberry Filling: 1 cup thick cream, 1/3 cup sugar, white 1 egg, 1/2 cup strawberries, 1/2 teaspoon vanilla. Beat cream until stiff, using Dover eggbeater; add sugar, white of egg beaten until stiff, strawberries mashed, and vanilla.