Layered Jam Cakes

Ingredients

• a piece of the paste about the size of an egg
• about four inches in diameter
• a thin layer of fruit jam, jelly, or marmalade
• finely powdered sugar

Method

1. 1

   Dredge a little flour on the paste-board; roll the paste into a ball and flatten it on an iron baking-plate.

2. 2

   Bake in a moderately hot oven for 10-12 minutes.

3. 3

   Once cooled, spread jam between layers of cakes and sift powdered sugar on top.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 131. The excerpt below is the record exactly as published.

a piece of the paste about the size of an egg ; roll it round very lightly with the hand, and lay it on an iron baking-plate, pressing it gently till about four inches in diameter. Each cake to be prepared in the same way, leaving a good space between the cakes, as they spread in the baking. Bake them in a moderately hot oven about ten or twelve minutes. When quite cold, spread a thin layer of fruit jam, jelly, or marmalade on one cake, lay over it another cake, then another layer of jam, and another cake, and sift finely powdered sugar

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