Compote of Fruit à la Genevoise

Ingredients

• any kind of plain cake
• different coloured puree of jam
• covered with icing
• compote of fruit
• iced fruit

Method

1. 1

   Cut cake, shape slices, cover with jam and icing, fill cavity with fruit compote, top with iced fruit.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 57. The excerpt below is the record exactly as published.

Compdte of Fruit a la Gdnevoise Take any kind of plain cake, cut off a slice from the bottom and put it on the dish it is to be served in. If the cake is round, cut it to a hexagonal shape ; if square, into an octagonal one. Then cut it into slices, stamping out the centres as uniformly as possible. This can be covered with a different coloured puree of jam and then covered with icing, each slice piled on the top of another, the last one having coloured icing on the top. Fill the cavity with a compote of fruit, and on the top place a layer of iced fruit

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