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Fig Layer Cake (Gateau aux Figues en couches) a la Beatrice
From The Swedish, French, American cook book, 1918
Serves 8
Filling: One pound figs, two tablespoons chopped almonds, two tablespoons brandy, half cup water, one tablespoon cornstarch, one cup caramel, yolks of two eggs, three tablespoons sugar, juice of a lemon and the rind.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 590. The excerpt below is the record exactly as published.
Fig Layer Cake ( Gateau aux Figues en couches ) a la Beatrice One and a half cups of sugar, half cup butter, half cup sweet milk, one and a half cups flour, a pinch of salt, one teaspoon Royal baking powder, half cup cornstarch, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.