Compiègne Cake
From The spirit of cookery, 1895
This cake loses its character and becomes more like a pudding.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 253. The excerpt below is the record exactly as published.
Compiigue cake, which figures in modern French collections of recipes, we cannot give the raison d’etre, the less so as the current recipes for its production are either mere imitations of brioche and ratan cake, or so unintelligible as to require much technical interpretation. This cake, too, is to be drenched with a liqueur, and stratified with apricot jam
Cook this with the app: pantry check, scaling, and the assistant.