Ingredients
5 eggs, separated
4 oz. of caster sugar
2 oz. of creamed butter
3 oz. dried and sifted flour
Additions
2 oz. freshly-ground almonds (optional)
l oz. grated vanilla chocolate (optional)
a good dessertspoonful of strong coffee or coffee extract, or any liqueur to taste (optional)
Topping
Chocolate glace
highly-coloured jelly
blanched nuts
Directions
Beat the yolks of five eggs with 4 oz. of caster sugar for five minutes till light, then add in 2 oz. of creamed butter, and the stiffly-whipped whites of the five eggs alternately with 3 oz. dried and sifted fiour.
Whisk this all well together, then fill any little fancy moulds to taste (previously buttered and dusted with equal parts of sugar and fioor sifted together) with the paste and bake in a quick oven to a golden brown.
When perfectly cold, mask these cakes with a chocolate glace, placing on the centre of each, as the glace is setting, a square of any stifF, highly-coloured jelly, with a blanched nut of any kind fixed in this, and use plain or in tiny paper cases. (These add enormously to the yalue of such trifles, and cost but little if bought in quantities.)
If preferred the flavouring should be added when beating it all up, may be varied 2oz. freshly-ground almonds and l oz. grated vanilla chocolate, or a good dessertspoonful of strong coffee or coffee extract, or any liqueur to taste being used.
Notes
The recipe in this entry was taken from "Bread, Cakes and Biscuits" by S. Beaty-Pownall. It was published in 1906. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.
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