Almond Cake

Ingredients

• three-quarters of a pound of almond paste
• one-half pound of sugar
• four whole eggs
• the yolks of sixteen eggs
• one-half pound of sifted flour
• the rind of a lemon
• the whites of eight eggs

Method

1. 1

   Mix almond paste, sugar, and whole eggs until creamy.

2. 2

   Add yolks one by one while stirring.

3. 3

   Flavor with lemon rind.

4. 4

   Beat egg whites stiff and fold into the mixture with sifted flour.

5. 5

   Bake in a moderate oven and frost when cold.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 75. The excerpt below is the record exactly as published.

Almond cake Coffee Sandwiches, Careme. Mince fine one-half dozen sweet mixed pickles. Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey glass of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad. Clams with wine sauce. Take as many large clams as you desire to use. Remove from the shells, cut away the neck, retaining only the bellies. Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling. If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of toast on the side. Potato soup, Faubonne. Put one quart of puree of potato soup and one quart of consomme Julienne in a casserole and bring to a boil. Bind with the yolks of three eggs mixed with a cup of cream. Serve with a little chopped parsley and chervil. Sweetbreads braise, Clamart. Place four sweetbreads braise on a platter, garnish with a puree of fresh or canned peas, and pour brown gravy around the bottom. Almond cake. Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth. Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon. Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour

Cook this with the app: pantry check, scaling, and the assistant.