Vanilla Bavaroise For Charlotte A La Princesse

Take one and a half gills of milk boiled with vanilla pod, and two ounces of castor sugar, mixed when boiling with a quarter-ounce of Marshall's gelatine; then stir on to two raw yolks of eggs, return to the stewpan, and stir over the fire till it thickens; then tammy, and when cool add half a pint of whipped cream, a wineglassful of brandy, and one of any other liqueur, and use.

Progress Cake - Gateau Progres

Put in an egg bowl eight whole eggs, twelve ounces of castor sugar, and the finely-chopped peel of one lemon; whip these over boiling water till the mixture is quite warm; then remove from the fire and continue the whipping until the contents are thick and cold; add to it eight ounces of fine flour that has been sifted and warmed, mixing this in gently with a wooden spoon. Prepare a cake tin for baking by rubbing it over with warm butter and lining it with buttered kitchen paper, then dusting it over with fine flour and castor sugar mixed in equal quantities; put the prepared mixture in the tin and bake it in a moderate oven for one and a quarter hours, then take up, turn out the cake on to a pastry rack, and let it remain until cold; then cut it in rounds about half an inch thick; spread the slices alternately, one with Vienna chocolate icing (see recipe, 'Timbal a la Florence '), one with the Vienna vanilla icing, and so on until all are masked; then arrange the cake again in its original form, trim the outside neatly, and mask it over entirely with Maraschino glace (vol. i.); let this remain till set, and then with forcing bags and rose pipes ornament the cake as in engraving with the same Vienna icings, and dish up on a fancy dish-paper. Serve for a sweet for dinner or luncheon, or for a ball supper.

Cake A La Princesse Maud Gateau A La Princesse Maud

Put six ounces of castor sugar into a stewpan with four whole eggs and a teaspoonful of vanilla essence, add a little carmine to make it a pretty pink colour, and whip over boiling water till the mixture is warm, then remove the pan from the water, continue the whipping until cold and stiff, and mix into it four ounces of fine flour that has been sifted and warmed. Prepare a tin for baking the mixture by brushing it over with warm butter, then paper it and butter this paper also; dust it over with flour and sugar that have been mixed together in equal quantities, pour in the prepared mixture, and bake it in a moderate oven for one and a quarter hours, then turn out the cake and scoop out the inside so as to form a case; line this case with Almond icing (vol. i.), and fill up the centre with Chocolate meringue mixture (see recipe); place the cake on a baking-tin, and put it in a moderate oven to dry for half an hour, then when firm remove it on to a pastry rack, pour over it a strawberry or red Maraschino glace; let this cool, then place it on a cake bottom ornamented with royal icing, and ornament the cake, as in engraving, with royal icing in two colours, one coloured brown with coffee. Serve it on a dish-paper for a dinner sweet, or for luncheon or ball supper.