Gateau St. Emilion

Ingredients

• one ounce of chopped baked almonds
• a rich caramel bavaroise
• half a tablespoonful of kirschwasser
• a tablespoonful of maraschino liqueur

Method

1. 1

   Prepare a Genoise paste mixture, add chopped baked almonds, fill a buttered mould, and bake for about forty-five minutes.

2. 2

   Cool, scoop out the center, fill with caramel bavaroise mixed with kirschwasser and maraschino, allow to set, replace the top slice, and mask with moka icing.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 478. The excerpt below is the record exactly as published.

Gateau St. JEmilion. — Prepare a Genoise paste mix- ture ; see that it is well beaten, and add one ounce of chopped baked almonds, three-parts fill a well-buttered plain timbale or charlotte mould with this. Bake it in a moderate oven for about forty-five minutes, or longer, according to the size of the mould. When suffi- ciently baked put the cake on a sieve to cool ; then cut off the top slice and scoop out the centre part of the cake. Fill the cavity with a rich caramel bavaroise (No. 1688), flavoured, in addition to vanilla, with half a tablespoonful of kirschwasser and a tablespoonful of mara- schino liqueur

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