Gateau Trouville
From The "Queen" cookery books: Ices, 1902
The fillings and stand can be varied.
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 Trouville. For this, choose a melon-shaped sponge cake, shce off the bottom about half an inch thick, and scoop out aU the inside, leaving a sheU about three quarters to an inch thick, then fill this up with any rich fruit compote, fruit fool, &c., you choose ; after this has been iced as cold as it can l)e Avithout being actually frozen, press the bottom back into place, and ice the whole cake oyer with maras- chino glace, garnishing this as it sets
Cook this with the app: pantry check, scaling, and the assistant.