Montmorency Cake

Ingredients

• 4 oz of sifted flour
• 1 oz of yeast
• 1 pint of warm water
• 1 lb of flour
• 1 lb of warmed butter
• ten eggs
• 1 oz of pounded sugar
• 1 lb of dried cherries

Method

1. 1

   Make a sponge with flour, yeast, and warm water, and let it rise.

2. 2

   Rub warmed butter into sifted flour, make a hole, and add water, eggs, and sugar.

3. 3

   Mix well, add the sponge, and dried cherries, and allow to rise.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 12. The excerpt below is the record exactly as published.

Jib. of warmed butter, and work it for three minutes ; then add Jib. of flour and 4 table-spoonfuls of minced, candied, citron-peel. Make the paste stiff, and then take it out with a spoon in pieces about the size of a walnut ; place them on a table slightly floured, roll in the hand until round, and then put them, one by one, on to a slightly-greased baking-sheet, keeping them a little way apart. Put them in a moderate oven and bake for fourteen or fifteen minutes. The quantity of paste as made above will make two dozen Cakes. Mille-Feuilles Cake. — (1) Boll out 2Jlb. of rich puff paste, cut it into sixteen pieces, mark them in the centre where a piece is to be removed, put them into a moderate oven, and bake. Take them out when ready, remove the centres, fill them with any kind of jam, replace the centres, pile the pieces one on top of another, and the Cake is ready for serving. (2) Bavarian. — Take about lib. or ljlb. of the trimmings of puff paste, and divide it in twelve pieces about the size of an egg ; roll these out into rounds, and put them on baking- tins. Trim the rounds with the top of a charlotte-mould, and bake in a moderate oven. When done, remove them from the oven, and put another baking-sheet, with a very light weight on the top, to keep them level whilst cooling. Let them get Cakes — continued. quite cold, and then mask them on top one by one with a layer of cream, flavoured with vanilla. Cut each one in quarters, and put them evenly and regularly one over the other. When all are done, mask the Cake with a layer of cream, sprinkle over with chopped pistachios, and put on the ice for thirty minutes. Modena Cake. — Take Goz. of butter and work until it be- comes like a cream, then rub it into Jib. of flour and Jib. of sugar. Whisk six eggs for a-quarter-of-an-hour, and mix the flour and sugar gradually witli the eggs, then add a little grated lemon-peel and some candied lemon-peel, cut into thin slices, and finally mix in about J saltspoonful of bicarbonate of soda. Line a tin with buttered paper, put in the mixture, and bake in a moderate oven for an hour. 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 and moderately large size ; open them from below, and fill the cavity with a Bavarian cream, flavoured with strawberries and thickened on ice. Close these, and dip them one at a time into cooked vanilla icing sugar ; lot them drain a little, and then put them at once into the flawn-case. Build up in the shape of a pyramid (see Big. 282), and when the icing is cold the choux should have adhered. Cut pieces of angelica into points, and set between the choux. Montmorency Cake. — Make a sponge of 4oz. of sifted flour and Joz. of yeast, with 1 pint of warm water ; put it in a warm place to rise. Then take Jib. of flour, also sifted, rub into it Jib. of warmed butter, make a hole or bay in the centre, and in it put J teacupful of water, ten eggs, and Joz. of pounded sugar. Mix all these well together, and work into a paste, adding five more eggs, one at a time. Allow the sponge to rise to twice its original bulk, and then mix it with the paste together with Jib. of dried cherries

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