Sent: Thursday, February 04, 2016 4:16 PM
Subject: Ebinger's black out cake
Can you tell me the price of Ebingerís black out cake in the 1950ís
I did not have any success with this, either on the Internet or in our
library of food history books.
I will, of course post this on my site in the hopes that one of my readers
can be of assistance. However, it will be March before it appears there.
My best suggestion would be for you to search the 1950s archives of The
Brooklyn Daily Eagle for an Ebinger's Bakery ad that features the blackout
cake and gives the price. There are no free archives of this newspaper
online, but there is a subscription website that has the archives. See:
The other alternative would be for you to determine where the physical
archives on microfilm are located and search them. (The Brooklyn Public
Library, perhaps, or the New York Public Library)
In the event that one of my readers can assist, I will e-mail you with what
I sent this request to my friend Gwen, who has access to newspaper archives, and she was successful.
I had luck with this request, and have attached a page from the Brooklyn Daily Eagle containing the ad,
in case the requestor wants to revisit the memory in sight. The price for a 'Black Out' Layer Cake in the 50's = 80c.
Some additional products and prices from Ebinger's in case someone asks in the future:
A frosted pistachio ring cake was 55 cents in 1949, a mother's day special layer cake (yellow cake, pink buttercream,
sugar flower) 1.85 in 1949, a Halloween special 8' layer cake 2.50 in 1951, strawberry fudge layer cake was 95 centers in 1951,
peach topped coffee cake 65 cents, milk chocolate chiffon cake was 79 cents in 1952, and an Easter buttercream layer cake 1.49 in both 1952.
Wonderful! Thanks, Gwen. I sent it on to Elisa.
Thank you so much! That's exactly what I have been looking for.
Sent: Wednesday, February 03, 2016 4:12 PM
Subject: Sara Lee's Walnut Whipped Cream Layer Cake
It has been years since I have had this cake and I used to be able to get it at Gordon Food Service.
I am told it is no longer produced, so I want to make it myself. This three layer walnut cake was
surrounded by a whipped cream frosting between layers and over the cake as well. This cake was found
in the frozen food section and you kept it in the refrigerator to keep the whipped cream from falling.
I also had this cake in a couple of restaurants including a wonderful resort on St. Croix where dinner
was served on a terrace overlooking the ocean. It was the perfect desert - not too sweet and very tasty.
I have been searching the Internet hoping to find a recipe, no luck. I have checked with Sara Lee
(on their regular website and the wholesale site) and no luck. I hope you have better luck than me!
Thank you for your assistance.
There is a photo of this cake here: Pinterest
Sorry, I cannot find a recipe, a copycat recipe, or even a cake recipe that someone says is similar to the
Sara Lee cake. Sara Lee sold this cake as a food service item as well as selling it retail, so it was indeed
served in restaurants. There are several requests for this recipe on the web, but no one has had any success.
I will post this on my site for reader input.
I looked at the picture posted to Pinterest and it reminded me of an Austrian Walnut Torte
Here is a recipe you may find interesting.
Timm in Oregon.
Austrian Walnut Torte with Whipped Cream
For the walnut torte
Flour for the pans
10 extra large or 12 large eggs, separated, at room temperature
1 cup white granulated sugar
3/4 cup fresh white bread crumbs, packed
2-1/2 cups ground walnuts
1 teaspoon ground cloves
For the whipped cream
Scant 1 cup heavy cream
About 3 tablespoons white granulated sugar or vanilla sugar
2 to 3 drops pure vanilla extract, optional
For the Walnut Torte: Place a rack in the center of the oven and preheat the oven to 400F degrees.
Lightly oil three 7 inch round cake pans and then dust very lightly with flour. Briefly pulse the
walnuts in a food processor until they form fine crumbs but not so long as to male paste.
Using a stand mixer fitted with the whisk attachment, start to beat the egg yolks and then gradually
add the sugar as you continue to whisk. Whisk for a total of 4 to 5 minutes to attain a thick, smooth
mixture. Scrape the mixture into a large bowl. Stir in the bread crumbs, walnuts and cloves, making a
thick heavy batter. Loosely cover the bowl and set aside.
With a very clean whisk attachment in a very clean mixer bowl, whisk the egg whites on high speed
until you have stiff peaks. Add about 1/4 of the whipped egg whites to the batter and gently fold
them in with a rubber spatula; fold in the remaining whites but do not overmix.
Divide the batter equally among the cake pans, gently smoothing the top of each with a spatula.
Bake the cakes for about 20 minutes, until a skewer inserted in the center of each cake comes out
clean and the cakes look quite brown. They may also appear a little bumpy on top, but that's okay.
Let the cakes cool in their pans for 15 to 20 minutes. Then ease a knife around the rim of each
cake layer to detach it from the sides of the pan and turn the cakes out onto wire racks to cool
completely. If not assembling the torte immediately after the cakes cool, cover loosely to prevent
from drying out.
For the Whipped Cream: Just before you wish to serve the cake, whip the cream with the sugar and
vanilla until stiff peaks form.
To Assemble the Torte: Place one cake layer on a plate, upside down. Spread about 1/4 cup whipped
cream on top of the cake, stopping just shy of the edge of the cake all around. Repeat with a
second cake layer and 1/3 of the remaining whipped cream. Place the third cake on top, again with
the smooth bottom facing up. Leave the top and sides of the torte plain or spread with whipped cream.
When serving the cake, use a serrated knife to slice the cake and if any whipped cream remains,
serve a small dollop with each slice.
Sent: Thursday, February 04, 2016 2:41 PM
One of my friends is dying to find Thalhimerís fudge recipe. Thanks!
I had no success with this search. I have some Thalhimerís recipes on my site, but not the fudge.
Iíll post this for reader input.