Apple Cake k la Patrinella

Ingredients

• Two eggs
• three tablespoonfuls of powdered sugar
• three tablespoonfuls of melted butter
• three tablespoons of flour
• one teaspoon of Royal Baking Powder
• a half teaspoon of lemon extract
• four to five good-sized apples

Method

1. 1

   Separate whites and yolks; put yolks in a bowl and add sugar slowly, beating to a souffle.

2. 2

   Add melted butter and lemon extract.

3. 3

   Beat whites to a meringue; add part of the whites, then flour and baking powder, and last add the rest of the whites.

4. 4

   Fill in a well-buttered cake plate.

5. 5

   Arrange cooked apple slices in rings on top.

6. 6

   Bake in a hot oven for 10-12 minutes.

7. 7

   Serve with apples up, sprinkled with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 116. The excerpt below is the record exactly as published.

Apple Cake k la Patrinella G£teau aux Pommes & la Patrinella Two eggs, three tablespoonfuls of powdered sugar, three table¬ spoonfuls of melted butter, three tablespoons of flour, one tea¬ spoon of Royal Baking Powder, a half teaspoon of lemon extract, and four to five good-sized apples. How to Make It. Separate whites and yolks; put the yolks in an enamel bowl and add the sugar slowly, beating it to a souffle, then add the melted butter and lemon extract. Beat the whites to a meringue; add part of the whites, then the flour and baking powder, and last add the rest of the whites; fill it in a well-buttered shallow cake plate. Put a ring with slices of apples all around the edge, one resting a trifle on the other, then a ring inside of this one, and then again a ring inside this until the whole top of the cake is covered. These apples must be cooked. Put in a hot oven and bake, time from ten to twelve minutes. Serve with the side of the apples up sprinkled with powdered sugar. This cake can be eaten hot or cold. Serve with whipped cream. Peaches or other fruit can be used in place of apples and named after the fruit a la Patrinella. How to Cook the Apples. Peel tender green apples, cut in four lengthwise, cut away the inside of the apples well and then slice the quarters in three if the apple is a good-sized one. Put in two cups of water one cup of sugar with the juice of a half lemon, and cook with a tight cover for about ten minutes. Leave in the juice until cold before using. Almond Savarin a la Eugenie Savarin aux Amandes a la Eugenie Put the yolks of three eggs in a bowl; add to it four spoons of sugar; stir it to a souffle; add one tablespoon of grated almonds and three spoons of melted butter. Beat the whites of the eggs to a meringue; add half of the whites and four tablespoons of flour, one teaspoon of Royal Baking Powder

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