Metropolitan Cake

Ingredients

• cut out two pieces each about eight inches square
• spread the centre with marmalade of apricots or peaches
• Brush the top with beaten egg
• Sprinkle with powdered sugar

Method

1. 1

   Roll puff paste about a quarter of an inch thick and cut out two pieces each about eight inches square.

2. 2

   Take one square and spread the centre with marmalade of apricots or peaches.

3. 3

   Take the other square, brush the under part with cold water, and place it on the marmalade.

4. 4

   Press the edges of pastry together.

5. 5

   Brush the top with beaten egg.

6. 6

   Bake on baking sheet in moderate oven for fifteen minutes.

7. 7

   Sprinkle with powdered sugar.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 205. The excerpt below is the record exactly as published.

Metropolitan Oake Roll puff paste about a quarter of an inch thick and cut out two pieces each about eight inches square. Take one square and spread the centre with marmalade of apricots or peaches. Take the other square, brush the under part with cold water, and place it on the marmalade. Press the edges of pastry to- gether. Brush the top with beaten egg. Bake on bakini^^eet in moderate oven for fifteen minutes. Sprinkle with powdered sugar

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