Little Raspberry Cakes

Ingredients

• some Genoese pastry
• Raspberry jam
• Almond paste
• Raspberry essence
• Carmine
• a very little chopped pistachio nut

Method

1. 1

   Cut the Genoese pastry into small round pieces about an inch thick and 2 to 2 inches in diameter.

2. 2

   Coat one side with raspberry jam.

3. 3

   Prepare almond paste, flavor with raspberry essence, and color with liquid carmine.

4. 4

   Roll thinly and stamp out rounds.

5. 5

   Arrange these around the cakes, overlapping, and place a little chopped pistachio nut in the center.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 910. The excerpt below is the record exactly as published.

Little Raspberry Cakes Genoese pastry. Raspberry essence. Raspberry jam. Carmine. Almond paste. Take some Genoese pastry or other sponge cake mixture and cut it in small round pieces about \ an inch in thickness, and from 2 to 2\ inches in diameter. Then coat these on one side with rasp- berry jam. Prepare a small quantity of almond little Kaspberry Cakes paste, flavour it with raspberry essence, and colour it a pretty pink with liquid carmine. Roll this out very thinly, and stamp out little rounds about the size of a sixpenny piece. Arrange these in a circle round the cakes, one overlapping the other, and put a very little chopped pistachio nut

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