Cream Cake

Ingredients

• 2oz. of flour
• 2 table-spoonfuls of sugar
• loz. of butter
• 1 saltspoonful of salt
• a small quantity of powdered cinnamon
• one beaten egg
• the yolks of five eggs
• 5oz. of caster sugar
• 1 teacupful of milk
• 2 table-spoonfuls of water
• 2oz. of sugar
• a small candied plum

Method

1. 1

   Mix the flour, sugar, butter, salt, and cinnamon.

2. 2

   Add a beaten egg and work until smooth.

3. 3

   Roll out and trim to a round shape, lay in a buttered dish, and spread a layer of prepared paste.

4. 4

   Use a pastry bag to create a border.

5. 5

   Bake in a brisk oven.

6. 6

   Prepare cream by mixing yolks, sugar, and milk, heat until thick.

7. 7

   Beat egg whites and mix with cream.

8. 8

   Once cakes are baked, pile cream in the center and dip small cakes in syrup made from sugar and water, topping with candied plums.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 31. The excerpt below is the record exactly as published.

2oz. of flour on a paste-board with 2 table-spoonfuls of sugar, loz. of butter, 1 saltspoonful of salt, and a small quantity of powdered cinnamon. Add one beaten egg, and work the whole until quite smooth. Roll the paste out Jin. in thickness, and trim it to a round shape ; lay it on the bottom of a buttered baking-dish, and spread a thin layer of the first prepared paste over it. Put more of the paste into a pastry- bag, and squeeze it out all round the Cake, making a border. Prick the centre of the paste in several places with a fork and inside of the border. Brush the border over with a paste-brush dipped in beaten egg, and bake it in a brisk oven. Put the remainder of the paste in small quantities on a buttered baking-dish, and bake them also. In the mean- time prepare the following cream : Put the yolks of five eggs into a saucepan with 5oz. of caster sugar and 1 teacupful of milk, and beat them well ; place the saucepan over a slow fire, and stir the contents with a wooden spoon until rather thick, then take it off the fire before boiling, or the eggs will curdle ; flavour the mixture with any kind of essence, and turn it on to a plate to cool. Beat the whites of the five eggs to a stiff froth, and mix in 2 table-spoonfuls of the mixture while still beating ; then let it rest a little before mixing in the remainder of the cream mixture ; it will not require any more beating, but it should be very lightly stirred. If stirred too much the cream is in danger of becoming too liquid. When the Cakes are cooked, take them out of the oven, pile the cream in the centre of the large Cake, raising it in a pyramid form, and smoothing it over with the blade of a knife. Put 2oz. of sugar into a saucepan with 2 table- spoonfuls of water, and place it over the fire until reduced to a syrup that when tried in cold water will immediately become brittle (see Sugar-boiling). Do not stir the syrup much. Dip the top of each of the small Cakes or choux into it, holding them on the point of a fork or skewer ; place a small candied plum

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