Cakes and confections à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Cakes and confections à la mode / by Mrs. De Salis. Source: Wellcome Collection.

    32/80 (page 20)
    Sand Cake. (German Recipe.) Take one pound of butter, half a pound of almonds blanched and pounded, the grated peel of a lemon, three-quarters of a pound of flour, four tablespoonfuls of pounded sugar, and seven eggs. Work this mixture into a paste, roll out, and divide into three cakes. Between each cake place a layer of marmalade or any preserve, and bake slowly. When half-baked, pour a white icing over the whole and finish baking. Savarin Dough. Take half a pound and one ounce of Vienna flour and knead it with a very small piece of yeast and half a glass of milk which is rather more than tepid, and set the whole in a warm place. When it has risen to double its size, put in four eggs, gra- dually kneading gently with the hand. Add one quarter of an ounce of sugar, five ounces of butter, and three-quarters of an ounce of salt; stir well for a few minutes, and then put this dough for three and a half hours in a warm place. Knead it again, fill a buttered mould half full, and when the dough has risen till the mould is quite full bake in a warm oven till it becomes a good gold colour. When done, sprinkle it with a little liqueur. Savoy or Madeira Cake (good). Take one pound of castor sugar, add the yolks of six eggs, beat them well together for twenty minutes, and then put in the grated rind of a lemon.