Montblanc Cake
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 13. The excerpt below is the record exactly as published.
Montblanc Cake. — Take a deep flawn-circle, and line it with some tartlet-paste. Bomove the circle and then pinch the paste on the top as well as against its outer sides, wrap these round with a strip of paper and sew them with thread. Cover the inside of the paste, and the bottom and outside, with buttered paper ; then fill up the hollow with flour in order to bake the paste firm. When the flawn is taken out of the oven, take off the paper, remove the flour, and mask the bottom and sides with a rather thick layer of apricot marmalade, and spread over a layer of light frangipane perfumed with orange. Then take fifteen ordinary choux of a round shape
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