Imperial Cake Gateau D L'lmperiale

Whip twelve whole eggs, one pound of castor sugar, and two ounces of vanilla sugar over boiling water till the mixture is warm, then remove it from the fire and whip it till cold and thick; [add twelve ounces of finely-sifted flour, four ounces of finely chopped desiccated cocoanut. and mix well together, then divide the mixture into three parts; colour one part with carmine, and flavour it with six or eight drops of essence of almonds; colour the second portion with sap green, and flavour it with essence of lemon, and leave the third portion white; sprinkle over each a little more cocoanut, place each portion separately in a saute pan or round baking-tin about eight inches wide by two incites deep, and hake in a moderate own for about half an hour. When cooked, turn out and leave till cold, then cut each into two slices horizontally, spread a layer of Vienna icing (vol. i.) flavoured with Fry's Caracas Chocolate (see recipe, 'TimbaJ a la Florence') over each of the red-coloured portions, arrange a layer of Vienna icing (vol. i.) over the green-coloured portions, and a layer of rose-coloured Vienna icing over the white parts; then place each slice of the cake one on top of the other, arranging the different colours effectively. Prepare a paste bottom (vol. i. page 10) about one inch thick and the same size as the cake, and bake it till a nice golden colour; then place the prepared cake on this, glaze it with Maraschino glace, and leave it till set; then, by means of forcing bags and rose and plain pipes, ornament the top and sides, as in engraving, with Vienna icing (vol.i.) and rose-coloured Vienna icing, and put it aside till the next day to dry. Dish up on a round silver dish, on a gold or silver dessert-paper, and serve for a ball supper or afternoon party, etc.

Almond Charlotte A La Beatrice Charlotte D'amandes A La Beatrice

Take one pound of Nougat paste (vol. i. page 323), then turn it out on to an oiled slab or board and roll out the mixture; cut up a portion in strips four or five inches long and one and a half inches wide; cut two plain rounds about four inches in diameter and put these aside to use, one for the top and the other for the bottom of the Charlotte, also stamp out some small rounds about the size of a shilling-piece to garnish the top and bottom let these cool, then have some boiled sugar and join the strips together in a well-oiled Charlotte mould; leave these till set, then fill up the inside with a bavaroise mixture as below. Let this set, then turn out and fasten on the bottom and top made of the prepared paste, using the boiled sugar for the purpose; garnish tastefully with the little rounds of the paste, and ornament the Charlotte with Royal icing (vol. i.), using a small rose pipe and forcing bag for the purpose. This is a nice sweet to serve for a dinner or any cold collation.