Ingredients
For dough
3 1/2 cups cake flour, finely sifted
1 cup sugar
2 cups blanched almonds, ground
1 cup butter
5 egg yolks
Grated rind of 2 oranges
1/4 teaspoon salt
For layering
Jelly, marmalade or cream
Directions
Put ingredients into a bowl, and work to a smooth dough.
Knead the dough into a roll the size of a rolling pin, wrap in wax paper and leave on ice for 1 hour.
Cut roll into 10 or 12 equal slices.
Roll these out in rounds about 7 inches in diameter, place in buttered layer-cake tins, trimming to fit; prick well with a fork and bake in a moderate oven (350 F.) to a delicate brown.
When done lay them on a marble slab or table and cover with
a baking sheet to keep them straight while cooling.
Pile in tiers with jelly, marmalade or cream filling between layers.
3-inch rounds may be cut from center of each layer before baking, and the hollow filled with whipped cream, flavored and sweetened to taste.
Notes
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo of store-bought cake: Mary Melfi. |
