Lemon Cake with Custard

Ingredients

• the juice and rind of a large lemon
• flour
• the yolks of five eggs
• three pints of rich custard
• one-half pound of almonds
• one-pint of good sherry wine
• currant or pineapple jelly

Method

1. 1

   Beat sugar and yolks together, then add the whites and the juice and grated rind of the lemon.

2. 2

   Cut in flour with a knife without stirring.

3. 3

   Grease a mold and pour in the batter.

4. 4

   Bake quickly.

5. 5

   Make custard with yolks of five eggs per pint of milk, sweeten and season with vanilla.

6. 6

   Once the cake is cold, cut it across twice and spread jelly between layers.

7. 7

   Stick blanched almonds and pieces of citron on top, pour sherry over it, and let it stand overnight.

8. 8

   Serve with custard poured over it.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.

the juice and rind of a large lemon; the rind must be grated fine. Last of all add flour, which must be cut in with a knife. Don't stir at all after adding flour. Grease a pretty mold (a Turk's head is the best) and pour the batter in. Bake quickly. Then make three pints of rich custard, the yolks of five eggs to a pint ; sweeten and season with vanilla. When the cake is perfectly cold — it should always be made a day or so beforehand — cut it carefully across twice, and spread currant or pine apple jelly, or the preserved grated pine apple, be- tween the layers of cake ; put it together carefully so it will not be seen it has been cut ; then have one-half pound of almonds blanched and stick them thick all over the cake with small, thin pieces of citron, and then pour one-pint of good sherry wine

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