Gateau à la Heine

Ingredients

• ½ lb. of fresh butter
• ¼ lb. of caster sugar
• six yolks of eggs
• 4 oz. ground almonds
• 4 oz. of fecula (potato flour)
• gill of whipped cream
• a few candied violets or orange flowers

Method

1. 1

   Cream butter and sugar, add yolks, ground almonds, and fecula.

2. 2

   Stir in beaten egg whites and whipped cream.

3. 3

   Bake in a buttered spiral-shaped mould.

4. 4

   Unmould, mask with apricot marmalade, and ice with maraschino icing.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 476. The excerpt below is the record exactly as published.

Gateau a la Heine. — Cream | lb. of fresh butter with ^ lb. of caster sugar ; add one by one six yolks of eggs, 4 oz. ground almonds, and 4 oz. of fecula (potato flour), flavour with vanilla or lemon, and stir in the beaten whites of 3 eggs. Lastly add gill of whipped cream and a few candied violets or orange flowers

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