Madame Wernelt's Rosenvik Cheese-Cakes

Ingredients

• four ounces of fine fresh Jordan almonds
• six fresh, and thoroughly well-whisked eggs
• twelve ounces of pounded sugar
• four ounces of just liquefied butter
• rinds of 4 small, or of 3 large lemons

Method

1. 1

   Blanch and pound the almonds with lemon juice.

2. 2

   Gradually mix in the eggs and sugar while whisking continuously.

3. 3

   Add the grated lemon rinds and juice.

4. 4

   Slowly incorporate the liquefied butter and whisk lightly.

5. 5

   Thicken over the fire like custard.

6. 6

   Pour into pans or pattypans lined with paste, add a layer of marmalade if desired, and bake for 15 to 20 minutes in a moderate oven.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 334. The excerpt below is the record exactly as published.

ADAME WERNElt's ROSENV1K CIIEESE-CAKES. Blanch and pound to the finest possible paste, four ounces of fine fresh Jordan almonds, with a few drops of lemon-juice or water, then mix with them, very gradually indeed, six fresh, and thoroughly well-whisked eggs ; throw in by degrees twelve ounces of pounded sugar, and beat the mixture without intermission all the time ; add then the finely grated rinds of four small, or of three large lemons, and afterwards, by very slow degrees, the strained juice of all. When these ingredients are perfectly blended, pour to them in small portions, four ounces of just liquefied butter

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