Gateau a la Rose, au cafe
From The "Queen" cookery books: Ices, 1902
This is called Gateau Mille-Jieurs.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.
Gateau a la Rose, au cafe, — Slice a round rose cake horizontally into four slices, and divide each of these into four; s[u-ead each thickly with either clotted or very thi. kly whipped cream strongly flavoured with maraschino and rose water, and, after cutting ofE the point of each of them, huild up the cake again, alternating the pieces so that the centre of the hio-her layer comes over the join of the lower one, and so'^on till the cake is hack into shape; arrange a wreath of crystallized rose leaves round the top, and fill up with white coffee ice flavoured with mara- schino. A very pretty variante of this is to use two cakes, say a rose cake and a white sponge, building up these differently coloured layers as before, and fill up with an angel cream ice, into which you have mixed all kinds of crystalhzed flowers.
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