Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Brainstorming - American Regional Classic Desserts


Recommended Posts

ludja - i've put the jean anderson book on hold for myself at the library, but in the meantime, would you be willing to share the vanilla/vanilla cake recipe? i'm also a really big fan of the pure vanilla flavor.


My mom just makes a very simple vanilla buttercream frosting with powdered sugar, butter, a little cream and vanilla extract. Other vanilla buttercream recipes might be even nicer, perhaps with real vanilla bean. I should try making the cake itself with vanilla bean sometime also.

Whipped Cream Cake

1 cup heavy whipping cream

2 eggs

1 cup sugar

1 tsp vanilla

1 ½ cups sifted cake flour

¼ tsp salt

2 tsp baking powder

(Mom uses all purpose flour with success).

Preheat oven to 375 deg. Grease and flour two 8-inch cake pans. Line the bottoms with wax paper and grease the paper.

Sift flour, salt and baking powder together and set aside.

Whip cream until stiff. In a separate bowl, beat eggs until thick and piled softly. Fold beaten eggs into the whipped cream. Stir in sugar and vanilla.

In two additions, fold in dry sifted ingredients by hand.

Divide batter between both pans. Bake until cake is lightly browned and the center springs back to the touch, about 20-25 min.

Cool cakes on wire racks for 10 min. Invert, remove from pan and cool on wire racks. Peel off wax paper and cool to RT.

Serve with vanilla buttercream.

Softened butter, slowly add powdered sugar. Add vanilla flavoring. Add a little canned milk, or cream or milk to get proper consistency. Use other flavorings as desired.


oh, and i think i've made those apple crumb squares, btw! a long time ago, i worked for a german baker at a little cafe in harvard square. she taught me lots of classic things - i'm still mad that i lost her cheesecake recipe. all i can remember is that it had a shortbread crust, was made with cottage cheese & raisins, and had a piped meringue lattice topping. mmmmmmm :wub:

I love German/Austrian cheesecakes or "Topfentorte". They typically use Quark or Farmer's cheese, are flavored with lemon, vanilla and maybe rum or raisins, and, as you mentioned, employ a shortbread crust. I have some recipes but none are tested by me yet. When I try a successful version, I'll try to remember to post it on egullet.

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

Link to comment
Share on other sites

thank you for the whipped cream cake recipe - not only am i adding it to the 'potential new menu item' list, i'm also thinking it'll be perfect for my husband's approaching birthday. and yes yes, if you find a Topfentorte recipe that you're happy with, please do post it - i'd love to see it!

Link to comment
Share on other sites

Wayne Harley Brachman has written a couple of retro/All-American dessert cookbooks. You can look at each index to get more inspiration:

"American Desserts : The Greatest Sweets on Earth "

"Retro Desserts: Totally Hip, Updated Classic Desserts from the '40S, '50S, 60s and '70s"


“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”


Tim Oliver

Link to comment
Share on other sites

I grew up Noth Dakota, haven't seen many replies from my part of the country. Rhubarb cake, or pie is really good and a sign of spring! A cozy winter treat was raspberry or plum dumplings. The fruit was cooked in the bottom of a heavy pot and then drops of sweet dough were added on top, served in a bowl with lots heavy cream, mmm. And of course pie, lots of pie.

Link to comment
Share on other sites


  • Similar Content

    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...