Marshall Field’s German Coffee Cake

All thanks and credit Lost Recipes Found at https://lostrecipesfound.com/german-chocolate-cake-marshall-fields/#more-455, where the site notes: “If there is a body of recipes Chicagoan’s miss most, it’s those from Marshall Field’s. So many people have written in search of this or that beloved dish. I’ve tracked down several of the recipes and done the math and tweaking to convert them from high-volume quantities to home-cook versions. This cake is a beautiful testament to just how good Marshall Field’s kitchen recipes were.”
Ingredients:
4 oz. Bakers German Sweet Chocolate
1/2 c. boiling water
2 1/2 c. sifted cake flour
1 t. baking soda
1/2 t. salt
1 c. butter or margarine
2 c. sugar
4 egg yolks, unbeaten
1 t. vanilla
1 c. buttermilk
4 egg whites, stiffly beaten
Topping/Filling:
2 c. butter
1 3/4 c. sugar
4 1/2 T. flour
8 egg yolks
2 c. evaporated milk
3 c. toasted pecans, chopped
4 c. flaked coconut

Instructions:
Melt chocolate in microwave at 50% power. Mix with boiling water. Cool.

Sift cake flour, soda and salt together. Cream margarine, sugar and vanilla until light and fluffy–about 3 min. at medium speed. Add egg yolks a little at a time, beating after each. Add melted chocolate. Blend. Add sifted dry ingredients alternately with buttermilk, starting with dry ingredients and blending after each addition. Mix 1 min. with medium speed mixer.

Beat egg whites until stiff, fold into batter. Pour into 4, greased 9″ cake pans. Bake 350 degrees for 24 to 35 min., or until done.

Frosting/filling: Melt butter. Add sugar and flour, whisking constantly until boiling. Add 1/4 of the evaporated milk to the egg yolks. Set aside. Add the rest of the milk to the butter mixture. Whisking constantly, heat to boiling. Add egg yolks/evaporated milk mixture, still whisking. Boil again. Press through sieve to remove any bits of cooked egg. Stir in pecans and coconut. Cool. Spread on and in-between layers of cake.

Karl Ratzsch’s Mocha Torte

Menus are time capsules of fine dining in Milwaukee

Ingredients

Torte:
7 eggs (divided)
1 c. sugar (divided)
1 ½ c. ground walnuts
½ c. dry bread crumbs
3 T. light rum
3 T. dark rum
 
Chocolate Buttercream:
½ c. (1 stick) unsalted butter, room temperature
2 oz. semisweet chocolate, melted and cooled
1 egg yolk
½ c. powdered sugar
1 t. light rum

Directions:

Preheat oven to 350 degrees.

Separate 6 eggs. Beat the remaining whole egg, separated egg yolks and ¾ cup sugar in a large mixing bowl until very creamy and light.

In another large bowl, beat egg whites with remaining ¼ cup sugar until whites hold stiff peaks. Do not over beat until they are dry. Fold the egg yolk mixture into the beaten whites, alternating with the walnuts and bread crumbs. Be gentle when folding the two mixtures so that the air in the whites is not eliminated during the folding process.

Divide batter among three buttered and floured 8-inch round cake pans. Bake in preheated oven 25 minutes. Remove pans from oven and cool on racks.

When cool, remove layers from pans and carefully cut each layer in half horizontally using a very sharp serrated knife, such as a bread knife. Mix rums together and sprinkle each layer with rum mixture.

Prepare chocolate buttercream: Cream butter in a large bowl until fluffy. Gradually beat in the chocolate. In another bowl, beat egg yolk and sugar until creamy. Beat egg-sugar mixture into chocolate mixture until very light and smooth. Add rum and mix well.

Place one layer on a serving plate and cover thinly with chocolate buttercream. Cover with another layer and frost, continuing until the torte is assembled. Frost entire outside of torte.

We will seek recipes including

Köenigsberger Klops with Caper Sauce (veal and pork meatballs) and Calf Sweetbreads on Toast served under a glass bell, Chicken Croquettes served “on a pool of tasty rich cream sauce and garnished with sherbet, U.S. prime porterhouse for two including all the requisite sides, broiled African lobster tail, sauerbraten, the beef rouladen, the schnitzels.