Darioles aux Cerises (Darioles with Cherries)

Ingredients

• half a pint of water
• six ounces of loaf sugar
• three-quarters of a pound of cherries
• four ounces of butter
• the same quantity of caster sugar
• three eggs
• four ounces of flour
• a pinch of baking-powder
• some red plum jam
• some cochineal

Method

1. 1

   Make a syrup with water and sugar.

2. 2

   Cook cherries in syrup, drain.

3. 3

   Beat butter and caster sugar, add eggs one by one, then flour and baking powder.

4. 4

   Pour into buttered moulds and bake.

5. 5

   Scoop out centers, brush with jam, coat with colored sugar, fill with cherries, and top with whipped cream.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 22. The excerpt below is the record exactly as published.

Darioles aux Cerises (Darioles with Cherries). — Make a syrup with half a pint of water and six ounces of loaf sugar. Stone three-quarters of a pound of cherries and cook them in the boiling syrup for four or five minutes, drain them and put them on one side. Meanwhile beat up four ounces of butter to a cream, and add the same quantity of caster sugar ; when smooth incorporate one by one three eggs, beating the mixture vigorously the whole time, then sprinkle in four ounces of flour, add a pinch of baking-powder, and pour the paste into small dariole moulds previously buttered, leaving plenty of room for the cakes to rise. Bake them in a moderate oven ; when they are done turn them out on a. sieve and leave them to get cold. Then scoop out the middle from each to the depth of an inch and a half, and having trimmed them neatly, brush them all over with some red plum jam

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