By Kevin Williams
This recipe comes to us from a Miriam Mast in the Amish settlement outside of Clare. I’ve been to the Clare community and it is a pretty conservative community. But friendly. Wow, this recipe seems really unusual and delicious. I typed it in exactly as she wrote it. So if something is unclear, we don’t have much else to go on. Enjoy!
Serves: 1 cake
- 1½ cups sugar
- 1 cup cake flour
- 1 1 /2 cup egg whites
- 1 1 /2 teaspoons cream of tartar
- 1 /2 teaspoon salt
- 1 teaspoon maple flavor
- 3 /4 cup nuts
- LIME FILLING
- 1 egg
- 2 egg yolks
- 1 /4 cup sugar
- 2 tablespoons lime juice
- 1 /4 cup cold butter
- 1 /2 cup whipping cream
- 1 /2 teaspoon vanilla
- Sift together 3 /4 cup sugar and the flour 3 times and set aside.
- In a separate bowl, beat egg whites until frothy.
- Then add salt and cream of tartar and beat until it stands in peaks.
- Add the remaining sugar to the egg mixture about 3 tablespoons at a time beating well each time.
- Fold this mixture into the flour-sugar mixture about half cut at a time.
- Add maple flavor and nuts.
- Bake in a tub pan for an hour at 350.
- After the cake is cold cut the cake horizontal.
- Put lime filling between layers.
- For the lime filling: in double boiler, beat the eggs and yolks.
- Stir in 1 /4 cup sugar, and lime juice.
- Whisk in butter.
- Cook until thick and refrigerate until cold.
- Add whipped cream.