Gateau Geaoise a la Glace

Ingredients

• a six-sided (hexagonal) shape
• some rich genoise paste
• apricot jam
• rum or noyeau
• orange or other sorbet

Method

1. 1

   Cut out a hexagonal shape in cardboard or tin.

2. 2

   Prepare rich genoise paste, spread it on baking sheets, and bake.

3. 3

   Cut out twelve hexagonal pieces, stamp the centre out of all but one, and put these together in threes.

4. 4

   Spread each slice with apricot jam moistened with rum or noyeau, build the cake up, trim neatly, pour over a thin puree of apricot jam, and fill with sorbet.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

Gateau Geaoise d la Glace. — First cut out in stiff cardboard or tin a six-sided (hexagonal) shape ; then prepare some rich gcnoise paste and spread this out on baking sheets (previously buttered, and dusted with equal parts of flour and sugar) about a quarter of an inch thick, and bake in a moderate oven. When ready, cut out, with the help of the cardboard shape, twelve hexagonal pieces ; stamp the centre out of all but one of them, and put these together in threes, place a clean plate or tin over them, weight them, and leave them till quite cold. Now spread each slice with apricot jam, previously sieved and moistened with a little rum or noyeau, and build the cake up again, being careful to make the corners fit, trim it neatly, and pour over it all a thin puree of the rum-flavoured apricot jam, and let it stand till wanted ; fill up with a good orange or other sorbet

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