Gateau de Pâques (French Easter Cake)

Ingredients

• 1 lb. flour
• ½ lb. butter
• 2 yolks of eggs
• a pinch of salt
• 8 oz. rice cooked in milk
• 6 eggs
• 2 oz. caster sugar
• 2 oz. ground almonds (browned in the oven)
• 1 gill cream
• fondant icing
• vanilla flavouring

Method

1. 1

   Sift the flour, rub the butter into it till quite fine, then add the salt and work into a smooth but fairly stiff paste with the two egg-yolks and a little water.

2. 2

   Roll out the paste and line two convenient-sized flan-rings, and prick the bottoms of the paste with a fork.

3. 3

   Cream the six egg-yolks with the sugar, add the vanilla flavouring, and stir in the cooked rice and the almonds.

4. 4

   Whisk the whites of eggs and the cream separately, incorporate both into the mixture.

5. 5

   Fill up the lined flan or pastry rings with this, and bake in a moderately heated oven for about half an hour.

6. 6

   Allow to cool, then remove the rings and cover the surface of the gateaux with fondant icing.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 530. The excerpt below is the record exactly as published.

teau de JPdques ( French Easter Cake). — For crust : | lb. flour, £ lb. butter, 2 yolks of eggs, a pinch of salt. For filling : 8 oz. rice cooked in milk, 6 eggs, 2 oz. caster sugar, 2 oz. ground almonds ( browned in the oven), i gill cream, fondant icing, vanilla flavouring

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