|
Classic
Cook Books
< last page | next page >
page 376
sugar with rosewater for 3/4 hour, fill the marzapan to the edge with this and
as soon as the sugar is hard lay over it some preserved fruits.
14. Marseilles Tarts. 1 pound of flour, 6 ounces of sugar, the yolks of 4 and 2
whole eggs and 2 tablespoonfuls of butter are made into a dough, roll quite
thick, cut into small cubes and bake in freshened butter to a light yellow color
Then melt 1% pounds of sugar and a little rose or orangeflower water and after
skim ming the sugar add 3 ounces of finely sliced candied orange peel, the
sliced peel of a fresh lemon, 2 ounces of sweet and 1 ounce of bitter almonds
cut into pieces, 1/2 ounce of cinnamon, 1/4 ounce of cloves, 1/8 ounce of car
damom seeds, all finely pounded and mixed with the lough. Then press the whole
into a warm mould which has been brushed with wax, let it cool and turn onto a
dish.
15. Bride's Cake. 1 pound of fresh butter, 1 pound of fresh grated almonds, 1
pound of powdered sugar, 1 pound of warmed flour, 12 eggs, the grated rind of a
lemon and a teaspoonful of mace. For brushing the cakes use the yolks of 4 eggs,
1/4 pound of powdered sugar, 1/4 pound of freshened butter and the juice of 4
lemons, using the grated rind of one of them.
Cream the butter (see No. 1) add sugar, spices, the yolks of eggs and almonds
under constant stirring, and stir for 1/2 hour as directed under No. 1, Then
slowly add the flour, also the beaten whites of the eggs, and bake four cakes of
equal size with a moderate fire to a dark yellow, not brown, color.
Cover the cakes with a lemon cream, letting the butter melt on a slow fire, stir
sugar, lemon peel, yolks of egg's and lemon juice to the butter until it is
thick, take from the fire, stir for a while longer, spread three cakes with
this, pour over the top the frosting given under No. 9, and decorate the top.
This cake is much nicer when it is a few days old, which is the case with all
layer cakes. Being very rich this cake is cut into fine slices when sent to the
table. Remnants of the cake can be kept for some time by taking care of them as
directed under No. 1.
< last page | next page >
Classic
Cook Books
|
