Walnuts Or Filberts For Baba A La Parisienne

Crack the shells of the nuts, remove the skin, and when cleaned steep them in a little brandy or liqueur, then mask them with Coffee glace (vol. i.), put them to drain on a pastry rack, and when the glace is dry use as described above.

Apricot Glace For Baba A La Parisienne

Put the contents of a half-pint jar of apricot jam into a stewpan, with four ounces of castor sugar, half a pint of water, and a saltspoonful of apricot yellow; boil together till to a thick consistency, which will take fifteen to twenty minutes, then rub through a fine hair sieve, and use.

Moka Cake Gateau Moka

Prepare a Genoise paste mixture (see recipe), put it into a forcing bag with a large plain pipe, and with it three parts fill a plain timbal mould that is prepared as in vol. i. page 328; place a well-buttered paper (cut sufficiently deep to stand four inches above the mould) round the outside of the mould, put it in a moderate oven and bake for an hour and a quarter, then turn out, and, when cold, mask over with Coffee glace (vol. i.); let this glace set, then stand the cake on a cake bottom (vol. i. page 40), and garnish as in engraving with Vienna icing (vol. i. page 41) in pink and white; arrange round the edge some royal icing (vol. i.), then sprinkle with blanched and chopped pistachio nuts or coloured sugar, and when the cake is ready to serve, fill up the centre with stiffly-whipped, sweetened, and flavoured cream, and a nice compote of fruits. This is an excellent dinner or luncheon sweet, or it can be served for any cold collation.

Cake A La Clementine - Gateau A La Clementine

Put into a basin six ounces of good butter, and work it with the hand or a wooden spoon till quite white, then add to it one and a half ounces of ground almonds (that have been baked a pale brown colour), one and a half ounces of desiccated cocoanut that has been baked in the same way, a half saltspoonful of ground cinnamon, and six ounces of castor sugar; work these together for about fifteen minutes, then add by degrees four raw yolks of eggs, a dessertspoonful of Maraschino liqueur or syrup, and one and a half ounces of Marshall's Creme de Riz, first mixing the latter with three ounces of fine flour that has been warmed and passed through a sieve; also add two ounces of Fry's Caracas Chocolate grated, and a saltspoonful of coffee brown; mix these ingredients well together for about fifteen to twenty minutes, then have the whites of five raw eggs whipped very stiff with a pinch of salt, and add them to the cake mixture, but take care not to work the ingredients much after adding the whites. Brush over a fancy brioche mould with warm butter, and dust it over with fine flour and castor sugar (that have been mixed together in equal quantities); put the mixture into it and bake in a moderate oven for about one hour, taking care that the cake is not burned at the bottom, and in order to prevent this it is advisable, when the cake has been in the oven for about half an hour, to put a little salt or sand on the bottom of the tin. When properly cooked, turn out on to a pastry rack, and when cold glaze over in alternate divisions as in engraving with Chocolate glace (vol. i.), and Maraschino glace (vol. i.); garnish with any pretty 3mall fancy sweetmeats, fastening these to the cake with a little Royal icing (vol. i.), and dish up on a dish on a paper or napkin, and serve for a dinner sweet with an ice or ice souffle, or it makes a very pretty cake for dessert if garnished round with sweetmeats such as Fry's 'Compositions Chocolatees.'