This recipe comes to us from Kathy Shearrer. Her great-grandmother, Amelia Unger Mulitsch, was born in Strem, Austria (then Hungary) in 1884. She came to the US in 1903 and married Ignatz Mulits from Sumetendorf (Szombatfa), then settled in St. Louis, Missouri and had seven children, the oldest of which, John Mulitsch, was Kathy's grandfather.

Kathy's sister Jane Kolar made this cake for her and her other sisters a while back and assures us that it is delicious; it is a dense cake with a thick caramel frosting.

NINE EGGS CAKE
(from Kathy Shearrer)

Ingredients-cake batter:
  • 2 cups of sugar
  • 1-1/2 cups of flour
  • 9 eggs, separated
  • one lemon (for zest and juice)
Preparation-cake:
  1. Separate the eggs and preserve both the yolks and the whites.
  2. Grate and save the lemon zest.
  3. Squeeze and save the lemon juice, dividing it into two halves.
  4. In a large bowl, beat the egg yolks well and add half of the lemon juice. Add sugar, then flour, then lemon zest.
  5. In a small bowl, beat the egg whites until they foam (but are not stiff) and add the other half of the lemon juice.
  6. Fold the beaten egg whites into the batter in the large bowl.
  7. Line the bottom of a 9" springform pan and lightly grease the sides. Pour in the batter.
  8. Bake for 35 minutes at 350°F; test and make sure a toothpick comes out clean.
Ingredients-caramel frosting:
  • 2 cups of brown sugar
  • 1/2 cup sweetened cream
  • eigroße butter (an egg-sized chunk of butter!)
  • ~ 1 tsp. vanilla or vanilla extract
Preparation-caramel frosting:
  1. Mix the brown sugar, cream and butter in a saucepan.
  2. Add vanilla to taste.
  3. Cook for 10 minutes over medium-low heat (but hot enough to eventually form bubbles on the surface), stirring frequently.
  4. Cool to barely warm and pour onto the cake.