Gateau de Saison

Ingredients

• three eggs
• the weight of two in sugar
• the weight of two in flour
• ten ounces of sugar
• a gill of water
• one pound of red currants
• half a pound of raspberries
• a gill of cream

Method

1. 1

   Make a sponge cake mixture and bake in a mould.

2. 2

   Melt sugar and water, add currants and raspberries, boil, and strain.

3. 3

   Pour pulp into the cake and soak with juice.

4. 4

   Whisk cream and serve on top of the fruit pulp.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 38. The excerpt below is the record exactly as published.

Gateau de Saison (Gateau de Saison). — Make a sponge cake mixture with three eggs and the weight of two in sugar and flour, bake it in a fancy mould with a hollow in the centre (one holding about a pint and a half). The mould must not be filled up to the top, room being left for the sponge cake to rise. Turn it out carefully when done on a wire sieve and leave it to get cold. In the meantime melt in a saucepan ten ounces of sugar and a gill of water, bring it to the boil and then add one pound of red currants and half a pound of raspberries all carefully picked ; boil the whole for ten minutes, then pass through a hair sieve. Put all the pulp or thick part that adheres to the inside of the sieve in the centre of the sponge cake, which should be F 66 Little French Dinners. placed on the dish in which it is going to be served. Pour the juice into a small saucepan and let it boil fast for five minutes or till fairly thick, then strain it and pour it into the dish all over the cake in which a few holes should be made with a skewer. Keep covering the cake with the juice in the dish with the aid of a spoon and when the cake is well soaked and has a nice red glaze, put it away in the cool. At the time of serving, whisk up very stiffly a gill of cream

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