(3) Hot. — Prepare a Cake as above, and when turned out
of the mould place it on a wire grating, but do not glaze it.
Pour into a saucepan 1 pint of cold water with 5oz. of granu-
lated sugar, and let it boil for five minutes. Take it off, and
add immediately ^ gill of kirsch, mixing it in well. Place the
grating with the savarin in a vessel, take hold of the handle
of the pan, and drop the syrup carefully over the top; lift
up the grating and Cake. Keturn the syrup remaining in
the vessel to the pan, and boil again ; return the grating and
Cake to the vessel, and pour over the remaining syrup. Then,
lifting the grating on one side, slide the Cake carefully on to a
dessert-dish. Put into a saucepan 4oz. of candied cherries
with $ gill of kirsch, stir it slightly until it comes to the
boil, and decorate the top of the Cake with it, then serve.
Savarin Cake a l’Anglaise. — Prepare a Cake as above ; when
turned out, place it on a wire grating, but do not glaze it.
Cut it evenly through the centre, so as to make two equal
discs. Garnish the top of the under one with apricot marma-
lade, and arrang'e the other half on top as carefully as possible,
so that the Cake has its original form. Have a dessert-dish
with a folded napkin, dress the Cake on it, and serve with
a saucebowl of whipped cream.
Savoury Cake. — Beat four eggs✪ Savarin Cake, mix them with 2 heaped
table-spoonfuls of flour and sufficient milk to make it of a
creamy consistency ; mix in 1 table-spoonful of minced chives
and a small quantity of salt. Butter a shallow tin, pour in
the Cake mixture, and bake it in a brisk oven until richly
browned.
Savoy Cake.— (1) Warm -)lb. of butter without oiling it,
and beat it until creamy with 2oz. of caster sugar; mix
eight eggs, \ pint of milk, and fib. of flour in with the beaten
eggs, and stir it vigorously for twenty minutes or more.
Fig. 293. Savoy-cake Moulds.
When ready, put in 1 table-spoonful of yeast, 2oz. of sultanas,
and 2oz. of well-washed and dried currants✪ Savoy Cake ; blanch lJ2oz. of
almonds, and cut them into thin fillets, then thickly coat the
interior of a shapely mould (see Fig. 293) with butter, and
arrange the filleted ' almonds round the sides and bottom ;
Cakes — con tinned.
strew a small quantity of caster sugar over them, and pour
in the batter carefully. It should only three-parts fill the
mould, as room must be left for rising. Stand the mould
in a warm place for two hours, or until the batter has well
risen, then put it into a moderate oven and bake for an
hour. When cooked, the Cake should be only lightly coloured ;
turn it out of the mould while hot. When the Cake is cold,
dredge it over with caster sugar.
Page 34 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Hot. — Prepare a Cake as above, and when turned out of the mould place it on a wire grating, but do not glaze it. Pour into a saucepan 1 pint of cold water with 5oz. of granulated sugar, and let it boil for five minutes. Take it off, and add immediately ^ gill of kirsch, mixing it in well. Place the grating with the savarin in a vessel, take hold of the handle of the pan, and drop the syrup carefully over the top; lift up the grating and Cake. Return the syrup remaining in the vessel to the pan, and boil again ; return the grating and Cake to the vessel, and pour over the remaining syrup. Then, lifting the grating on one side, slide the Cake carefully on to a dessert-dish. Put into a saucepan 4oz. of candied cherries with $ gill of kirsch, stir it slightly until it comes to the boil, and decorate the top of the Cake with it, then serve.
Savarin Cake a l’Anglaise. — Prepare a Cake as above ; when turned out, place it on a wire grating, but do not glaze it. Cut it evenly through the centre, so as to make two equal discs. Garnish the top of the under one with apricot marmalade, and arrange the other half on top as carefully as possible, so that the Cake has its original form. Have a dessert-dish with a folded napkin, dress the Cake on it, and serve with a saucebowl of whipped cream.
Savoury Cake. — Beat four eggs, mix them with 2 heaped table-spoonfuls of flour and sufficient milk to make it of a creamy consistency ; mix in 1 table-spoonful of minced chives and a small quantity of salt. Butter a shallow tin, pour in the Cake mixture, and bake it in a brisk oven until richly browned.
Savoy Cake.— (1) Warm -)lb. of butter without oiling it, and beat it until creamy with 2oz. of caster sugar; mix eight eggs, \ pint of milk, and fib. of flour in with the beaten eggs, and stir it vigorously for twenty minutes or more.
Fig. 293. Savoy-cake Moulds.
When ready, put in 1 table-spoonful of yeast, 2oz. of sultanas, and 2oz. of well-washed and dried currants ; blanch lJ2oz. of almonds, and cut them into thin fillets, then thickly coat the interior of a shapely mould (see Fig. 293) with butter, and arrange the filleted ' almonds round the sides and bottom ;
Cakes — con tinned.
strew a small quantity of caster sugar over them, and pour in the batter carefully. It should only three-parts fill the mould, as room must be left for rising. Stand the mould in a warm place for two hours, or until the batter has well risen, then put it into a moderate oven and bake for an hour. When cooked, the Cake should be only lightly coloured ; turn it out of the mould while hot. When the Cake is cold, dredge it over with caster sugar.
Records on this page
Savarin CakeSavoury CakeSavoy Cake