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Classic
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page 401
baked, take them out while still hot with a long thin knife; if the cakes are
cold before you have taken them out of the pan, warm the pan again.
93. Marshall Tarts. puff paste, the whites of 2 eggs, 1/4 pound of sugar and 3
ounces of grated almonds.
Roll the puff paste quite thin; stamp out the tarts with a wineglass and with a
teaspoon spread on them the beaten white of an egg, with almonds and sugar. Bake
in a moderate oven to a light yellow color, then spread with frosting and set in
the oven to dry for a minute. They are eaten fresh.
94. Fruit Tarts. puff paste, egg, sugar and cinna mon, fresh or preserved fruits
as liked.
Roll the dough quite thin, line a tart mould, spread with egg and bake quickly.
Then fill with fruit without the juice, or with fresh sweet cherries cooked
until thick.
95. Swiss filled Cakes. ("Kropfli"). For the dough take 1/2 pound of flour, 6
ounces of butter, 2 ounces of sugar, 3 spoonfuls of French brandy, 1
tablespoonful of water; for the filling take fruit or jelly.
After rolling out the dough cut out disks with a large goblet, put some fruit on
each disk, fold once, press the sides a little, spread with egg and bake
quickly.
96. Apple Cake. Any preferred dough, apples, rum or arrac, preserved currants or
currant jelly, a few mac aroons or almonds, dried currants, sugar, cinnamon,
lemon peel and eggs.
Pare and core the apples and a few hours before using pour over them the arrac
and sprinkle with sugar and cinnamon. After the dough is rolled it is cut into
square pieces; mix the apples with the preserves, to which a few pounded
macaroons may be added. The apples can also be filled with finely cut almonds,
sugar, currants and lemon peel. Put an apple on each square, fold the corners of
the dough to the center, brush the top with beaten egg, turn in pounded almonds
and sugar, and bake in a quick oven.
97. Yeast Cakes. 1/4 pound of freshened butter, the yolks of 5 eggs, 1 ounce of
sugar, lemon peel, 1 cupful of thick sour cream, yeast dissolved in milk and
sugar, and 3/4 pound of warmed flour.
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