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Classic
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page 395
Cream the butter add sugar, eggs and almonds and stir for 1/2 hour. Then mix
through this the flour and put into a pan, so that it will only be about 1/2
inch thick and bake to a light brown color. After the cake is cold dot with
jelly and sprinkle sugar over it.
76. Carmelite Cake. 9 whole and the yolks of 2 eggs, 3/4 pound of lifted sugar,
1/2 pound of almonds coarsely pounded with rosewater, 3 tablespoonfuls of cherry
cordial, the grated rind of a lemon, a little cinnamon and 1 nutmeg.
The whole eggs and the egg yolks are whipped together, adding the other
ingredients. Then stir all together for 1/2 hour, 1/2 pound of flour is added
and the cake baked in a moderate oven.
77. Macaroon Cake. 3/4 pound of sweet and a few bitter almonds are coarsely
pounded with a little white of an egg, 1/2 pound of sifted sugar, (sugar and
almonds both warmed), the whites of 5 eggs, juice and part of the lemon peel or
some orange peel grated on sugar.
Mix the almonds with the sugar and the whites of the eggs, add the juice and
peel of a lemon, spread this on the wafers laid together in the form of a cake.
Bake the cake in a moderate oven and spread with jelly.
78. puff paste with Lemon Cream. Make a puff paste of 3/4 pound of flour; for
the cream take 1/2 pound of sifted sugar, 4 lemons, white wine or cider in
proportion, the yolks of 20 fresh eggs, the whites of 5 eggs and 1/2
tablespoonful of cornstarch. Roll out the dough, put it into the pan, having the
edge not too thin and bake quickly. Then make the following cream: The yolks of
the eggs are put into a glass, add the juice of the lemons and enough white wine
to equal the bulk of the yolks of eggs. Then mix with it the sugar, grated peel
or 2 lemons, the whites of the eggs and the dissolved starch; gelatine can also
be used instead of the cornstarch. Set on the stove and whip constantly; after
it is thick take from the fire and whip until it is cool; when using gela tine
be careful to pour the cream on the cake, before it is cold. When the cake is to
be brought to the table put the cream on the cake and ornament with small
"kisses".
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