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German Kauglauff

1 pound of light dough. 1 pound of flour. 1 pound of butter. 6 ounces of sugar. 1 pound of currants. 8 whole eggs and 8 yolks. Half cup of milk or cream. Extract of lemon. Ground cinnamon.

Mix up like Polish cake, the cream and currants last, and rise in the moulds. When done pass a brush dipped in sugar and milk over the cakes and dredge them with the ground cinnamon mixed with sugar. Use to slice cold.