Melting Cake with Sabayon

Ingredients

• Put into a saucepan 5oz. of butter
• yolks of three well-beaten eggs
• one whole egg
• sprinkle in 5oz. of sugar
• 5oz. of potato-flour
• a little salt
• yolks of seven or eight eggs
• 6oz. of powdered sugar
• dilute them with J teacupful of white wine

Method

1. 1

   Melt butter and work until frothy.

2. 2

   Add yolks and whole egg, then sugar, potato-flour, and salt.

3. 3

   Mix in whipped egg whites.

4. 4

   Pour into a buttered mould and bake.

5. 5

   Prepare sabayon with egg yolks, sugar, and white wine, whip until frothy, and pour into the cake's hollow.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 10. The excerpt below is the record exactly as published.

one whole egg, and 1 wineglassful of brandy. Put in a mould, in alternate layers of light and dark batter. Bake quickly, and turn out when cold. A lion or other suitable mould will answer for this Cake. Marien Cakes. — Bub Jib. of butter into lib. of flour, and when quite smooth mix in lOoz. of caster sugar, the finely- grated rind of one lemon, and a small quantity of powdered cinnamon and nutmeg. Bind the above ingredients together with six well-beaten eggs and a little milk if necessary, and work the whole well ; it should form a rather stiff paste. Dust a little flour over the table, and roll the paste out on it to about lin. in thickness. Cut out the Cakes with a round tin cutter, 2in. in diameter, place them on buttered baking- sheets, ornament them on the top with small fillets of sweet almonds and well-washed and dried currants, and bake till lightly coloured in a slow oven. When the Cakes are done, detach from the tin and leave them till cold. Mazarin Cake with. Rum. — Sift lib. of flour on to a paste- board; take a quarter of it and make a sponge with Joz. of yeast (German) dissolved in a little warm water. Put the sponge in a warm place to rise. Then take the re- mainder of the flour and make a hollow in the centre and work in Jib. of melted butter, J pint of warm milk, Joz. of sugar, and a little salt. When it is made into a paste, add seven eggs, one at a time, beating the paste all the time. When the sponge has risen to double its original size, mix it into the paste. Then take a plain pudding-mould, butter it, and strew over some blanched almonds cut into thin strips. Fill up the mould half way, and when the mixture has risen so as to fill it put it in the oven and bake. When done, turn it out of the mould on to a dish and make a sauce to serve with it as follows : Put 1 breakfast-cupful of syrup at 30deg. into a stewpan with J pint of rum and 2oz. of finely-minced candied citron, boil it and thicken with 3oz. of butter. Cut the Cake in halves horizontally and pour half of the sauce over each, and when all the sauce is absorbed put one piece over the other to resume its previous shape. Put it on a napkin and serve. Melting1 Cake with Sabayon. — Put into a saucepan 5oz. of butter, melt it, pour into a basin, and with a wooden spoon work well until frothy ; add to it the yolks of three well-beaten eggs, one by one, and one whole eg'g ; sprinkle in 5oz. of sugar, a little of which is flavoured with lemon, 5oz. of potato-flour, a little salt, and add lastly the whipped whites of four eggs. Mix well and pour it into a buttered flat mould dredged over with potato-flour. Put the mould on a baking-sheet, and bake in a slack oven. When taken out, turn it over on a dish. Put into a stewpan the yolks of seven or eight eggs, together with 6oz. of powdered sugar ; mix the eggs up with the sugar and dilute them with J teacupful of white wine

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