Clotted Cream Filled Cakes

Ingredients

• Jib. of butter
• lib. of flour
• eight eggs
• J pint of water
• clotted Cream

Method

1. 1

   Melt butter, mix with flour, stir until browned.

2. 2

   Gradually add water, cool, mix with eggs, shape into cakes, bake until golden, fill with clotted cream.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 540. The excerpt below is the record exactly as published.

lib. of flour on to a paste-board, and make a well in the centre, in which put a small quantity of salt and i pint of clotted Cream ; work the flour in gradually with the Cream until all is mixed, then cover the dough with a cloth, and let it stand for half-an-hour. Slightly warm Jib. of butter, and beat it until creamy, then work it into the paste ; fold and roll the paste out five times, as for puff paste, then with a tin cutter, about ljin. in diameter, cut the paste into small cakes. Lay them on floured baking- sheets, brush over with a paste-brush dipped in beaten yolk of eggs to glaze them, and bake in a brisk oven. (5) Beat well together 4 breakfast-cupfuls of flour, 2 break- fast-cupfuls of sugar, and 3 breakfast-cupfuls of Cream. Pour into square tins, and bake in a quick oven ; when done, take them out ; and when cold, cut into squares. (C) Put 1 teacupful of butter into J pint of hot water in which J teaspoonful of salt has been dissolved, add 1J breakfast-cupfuls of flour when boiling, and stir for five minutes; allow it to cool, then add five eggs, the yolks and whites beaten separately, and mix with the hand. Butter a baking-sheet, and drop the mixture on it in table-spoonfuls at a little distance from 'each other. Bake until they are brown and nicely puffed, which will take about thirty minutes. When cool, split them, and fill with sweet Cream. (7) Separate the yolks and whites of eight eggs; put the whites in a basin with 8oz. of caster sugar, and beat them well, then add the grated rind of one lemon. Spread a sheet of white paper over a baking-tin, and drop the mixture on it in small quantities, allowing a short space between them ; sift caster sugar over them, and put in a moderate oven. When lightly coloured, take the cakes out of the oven, mask the bottom of each with a small quantity of raspberry jam, and stick them together in twos. Put the Cakes in a cool oven to dry, then take them out, and serve. (8) Put 11b. of sifted flour in a basin, and make a round bay or well in the centre ; warm Jib. of butter, put it into the flour with three eggs, 3 table-spoonfuls of Cream, 3 table- spoonfuls of caster sugar, and. 1 teaspoonful of salt ; work all the ingredients together until well mixed. Divide the paste into small quantities, and give them any shape preferred ; lay the cakes on a buttered baking-tin, brush over with a paste-brush dipped in beaten egg, put them in the oven, and bake till delicately coloured. Arrange the cakes in a pyramid on a dish that has been covered with a lace-edged dish-paper, dust them with caster sugar, and serve. (9) Put Jib. of butter into a saucepan, and set it over the fire until melted; then mix in a little over lib. of flour, and stir it over the fire until lightly browned. Mix J pint of water

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