Mocha Butler Cream
Follow the directions for vanilla butter cream, substituting 2 tablespoons coffee essence for the vanilla.
Chocolate Butter Cream
Follow the directions for vanilla butter cream, substituting 2 ounces sweet chocolate, melted, for the vanilla.
Quarkkuchen (Cheesecake)
Sift 2 ½ cups flour onto a pastry board, make a well in the center, and into it put ½ cup sugar, 1 cup softened butter, 2 egg yolks, and 2 teaspoons grated lemon rind. Quickly work the center ingredients into the Hour to make a smooth dough, adding a little more flour, if necessary, to facilitate handling. On a lightly floured pastry board roll out the dough to make a rectangle about 11 by 17 inches. Line a baking sheet with the dough and bake it in a moderate oven (350° F.) for about 15 minutes, until it is half done. Let the pastry shell cool.
To 1 ½ cups sieved cottage cheese add 4 egg yolks and 2 teaspoons grated lemon rind. Beat 4 egg whites very stiff, gradually adding ½ Cup sugar when they have slightly stiffened. Fold the beaten egg whites and 2 tablespoons flour into the cheese mixture and spread the cooled pastry shell with the cheese filling. Sprinkle the cake with ½ cup each of raisins and slivered blanched almonds, and press the topping lightly into the filling. Bake the Quarkkucben in a very slow oven (275° F.) for about 45 minutes, let it cool, and cut it into large squares.
Praline Kugln (Praline Cakes)
Make a macaroon batter as for Kaiserforte, but bake the batter in 18 small rounds instead of 1 large one.
Beat 4 egg yolks with 1/3 cup sugar until light and foamy. Beat 6 egg whites stiff, gradually adding ¼ cup sugar.
Carefully fold the egg whites with 1 cup sifted flour into the yolks. Pour the batter into 18 small muffin tins, and bake the cakes in a moderate oven (350° F.) for 20 minutes, or until they test done. While the cakes are warm, hollow out the top of each with a spoon, let them cool, and fill each hollow with 1 brandied cherry and as much praline butter cream as possible. Invert the cakes onto the macaroon bases and press them down firmly. Spread the top and sides of each cake with enough praline butter cream to conceal the macaroon base and sprinkle the little cakes with coarsely chopped praline powder.
Praline Powder
In a copper pan combine ½ cup each of unblanched whole almonds, hazelnuts. and water, 1 ½ cups sugar, and ½ teaspoon cream of tartar. Stir the mixture over low heat until the sugar is dissolved and continue cooking, without stirring, until the syrup turns golden. Pour the mixture at once onto a lightly oiled baking sheet or marble slab and let it cool. When it is cold, crush it with a rolling pin, retaining some coarsely broken praline for the outside of the Kugeln and rolling the rest to a fine powder for mixing with the butter cream.
Praline Butter Cream
Follow the directions for vanilla butter cream, substituting 2 tablespoons coffee essence for the vanilla and adding ¾ cup praline powder after the butter cream is beaten.
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