Recipe - Vienna Bread

6 Egg yolks
One half cup Cold water
1 One half cup Sugar
1 teaspoon Vanilla
1 One fourth cup Cake flour
One fourth cup Cocoa
One fourth teaspoon Salt
6 Egg whites
Three fourths teaspoon Cream of tartar

Preheat oven to 325 F. Beat egg yolks till thick and lemon colored; add
water and continue beating until very thick. Add sugar and vanilla. sift
together flour, cocoa and salt in separate bowl. Fold flour mixture into
egg yolk mixture. Beat egg whites until foamy; add cream of tartar and beat
until whites form moist, glossy peaks. Fold whites into first mixture. Bake
in ungreased (10inch) round tube pan 1 hour. Invert to cool. Cut cake
horizontally into 3 layers. Cover first layer with mocha filling and 2nd
layer with white glaze (see recipes below). Spread top and sides with
chocolate mixture (below). Drizzle white glaze around edge of top and down
sides. Serve immediately or chill in refrigerator before serving. MOCHA
FILLING AND WHITE GLAZE: Melt 1 cup butter in saucepan over medium heat.
Add 2/3 cup sugar, 2/3 cup flour and One half tsp. salt. Turn heat to
mediumhigh; add 4 cups milk and 3 tsps. vanilla and stir continuously
until mixture thickens and starts to bubble. Remove from heat and pour
about half into separate bowl. Add 4 ozs. German sweet chocolate, cut into
chunks, to mixture in saucepan, and stir until melted. Cool until just warm
before frosting cake.
Posted to BakeryShoppe Digest V1 #192 by "William & Evelyn Hall"
wchall@nevia.net on Aug 16, 1997