Genoese Flower Baskets

Ingredients

• Stale sponge or Genoese cake
• Apricot & raspberry preserve
• ½ pint whipped cream
• Strips of angelica, 4 ins. long and ½ ins. wide
• A few crystallized violets
• A few rose leaves

Method

1. 1

   Stamp cake into rounds, remove a small portion from the interior.

2. 2

   Coat three rounds with apricot preserve and sprinkle with pistachio.

3. 3

   Coat the other three with raspberry preserve and sprinkle with desiccated coconut.

4. 4

   Fill with whipped cream and decorate with angelica, crystallized violets, and rose leaves.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 44. The excerpt below is the record exactly as published.

GENOESE FLOWER BASKETS. INGREDIENTS. Stale sponge or Genoese cake Apricot & raspberry preserve Strips of angelica, 4 ins. long and £ ins. wide | pint whipped cream A few crystallized violets

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