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Classic
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page 394
Spread the cake with jelly; if sugar is preferred cut: the cake into pieces of
the size required and sprinkle with sugar.
72. Almond Cake. No. 2. puff paste as given in No. 6, 1/2 pound of sifted sugar,
1/2 pound of pounded almonds, a few lemons, the whites of 2 eggs, 2-2 1/4 ounces
of crushed rock candy.
Put the sugar into water, let it dissolve, stir in the almonds and the finely
cut peel of a lemon with its juice,, and then set aside to cool.
Make a puff paste, divide it into 2 parts, rolling it into an upper and lower
crust, making the lower 1 inch wider than the upper crust, spread on the lower
crust the almond syrup, leaving about 1 inch for an edge, put the top on this
and bake the cake not too slowly. As soon as taken from the oven, spread over it
the beaten whites of the eggs, cut the lemon into small cubes, taking out the
seeds, lay the cubes on the cake together with a few whole lemon slices,
sprinkle over it the rock candy, set in the oven for a few moments to dry.
73. Portuguese Coffee Cake. Rub 1/2 pound of butter to a cream, add the yolks of
6 eggs, 1/2.pound of sugar, 1 glassful of Madeira, 1 spoonful of orangeflower
water, a little salt, 1/4 pound of cleaned raisins, 10 ounces of rice- or wheat
flour, 1 teaspoonful of baking powder, stir through it the beaten whites of the
eggs, put into a buttered mould and bake for 1 1/2 hours. Spread over it any
kind of an icing.
74. King's Cake. 3/4 pound of butter stirred to a cream, gradually add the yolks
of 10 eggs, 3/4 pound of sugar, a little salt, lemon extract, 2 ounces of sweet
and 1/3 ounce of bitter almonds, and 1 spoonful of French brandy, stirring well
together. Then mix 3/4 pound of flour, 3 ounces of currants, 3 ounces of chopped
citron and 2 teaspoonfuls of bilking powder, stir the whites of 8 eggs through
the dough, put into a mould and bake slowly for 2 hours.
75. Sexton's Cake. 1 pound of freshened butter, 1 pound of flour, 3/4 pound of
sifted sugar, 1/2 pound of grated almonds, 9 eggs and jelly.
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