I’ve been investigating Mondamin cakes and can find no other recipes for them anywhere so I’m guessing they must have been invented by the Brown and Poulson cookery experts who put together the ‘Light Fare Recipes for Corn Flour and “Raisley Cooking”‘ book. I wrote about them yesterday and shared the recipe which seemed to take an awful long time and an awful lot of beating. When you make the cake you beat each of four eggs into the mixture for five minutes – that’s twenty minutes beating, then another ten minutes of beating when the rest of the ingredients are added. Mind you, this would have been beating by hand and not with an electric beater, so I guess if you were making the came to day you would be able to do it more quickly.
I did find another recipe from the Mondamin web-site – because there is a German food company established in 1896 which produces cornmeal and cornmeal products and other starchy items now too. . They have some recipes and I saw one for Mondamin cakes – these however are pop cakes, little balls of cake, coated in an icing, dipped in sprinkles and put on sticks – very nice for a party, a children’s party I should think! Making the Mondamin company pop cakes is much easy, not much beating involved!
Mix the butter/margarine, sugar and vanilla sugar on the highest setting. Beat eggs one after the other. Stir in lemon zest and juice. Mix the flour, cornstarch, baking powder and salt and stir into the dough with the milk. Pour the dough into the mold and bake for about 50 minutes and allow to cool.
So that’s straightforward enough – 10 oz butter, 6 oz sugar, 1 packet of vanilla sugar (not sure how much that weighs, and why not just add vanilla?) 4 eggs, zest and juice of half a lemon, 10 oz flour, 2 oz cornflour, baking powder, pinch of salt and 3 fl oz milk… Once the cake is cooked and cooled then comes the part which you wouldn’t do with the original Raisley recipe which took so much effort to make. With the Mondamin company recipe you crumble up all the cake and mix it with cream cheese, then you knead it and shape it into 40 balls. You put them on a cocktail stick or short skewer refrigerate them , then cover them in icing and dip them in hundreds and thousands or those edible silver balls, and that’s it. They are called cake pops.
I really a not sure I fancy mashed up cake and cream cheese covered in icing – I much prefer the ‘delicate cake of fine texture that melts in the mouth like butter’!
Here is a link to the German Mondamin site, which does have some really lovely recipes as well as the pop cakes!