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Listed in: Frostings and Fillings / Frostings
3 cups sugar
1 cup water
4 egg whites
2 to 3 squares chocolate melted
1 slice candied pineapple
1/4 cup chopped almonds or almond paste
1/4 cup chopped filberts
2 teaspoons lemon juice
1 teaspoon orange Juice
1/2 cup figs, cut in small pieces
Put sugar and water in saucepan. Stir until sugar is dissolved and put on stove to boil. Beat egg whites until stiff, add one tablespoon boiling syrup and continue beating while four more tablespoons syrup are being added. Let syrup continue to boil until it spins a long thread when dropped from a spoon, and add to whites of eggs in fine steady stream, beating with egg-beater constantly. Remove egg-beater, beat with spoon until cold, set over hot water and fold over and over until frosting holds its shape. Reserve enough frosting for top and sides of cake and add chocolate. To remaining frosting add candied pineapple, cut in small pieces, chopped almonds, filberts, lemon juice, orange juice, and figs. Put this on first and then double frost with a layer of the chocolate mixture.
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