Nourmalial Cake

Ingredients

• four or five slices from the bottom of a large round sponge Cake
• raspberry, strawberry, greengage, or any other jams
• the thin peel of a lemon
• 1 wineglassful of brandy
• 1 wineglassful of white wine
• 1 breakfast-cupful of milk
• 1 breakfast-cupful of cream
• the yolks of three eggs
• 2 oz. of sugar
• the whites of three eggs
• 12 oz. of powdered loaf sugar

Method

1. 1

   Cut four or five slices from the bottom of a large round sponge cake.

2. 2

   Spread over the slices raspberry, strawberry, greengage, or any other jams, each one different.

3. 3

   Put the slices back into their original form, covering the top layer over with a thin slice more of the cake, press them all gently, and with a sharp knife cut out the centre, leaving rather a thick rim.

4. 4

   Put the part taken out from the centre into a basin, pour over 1 wineglassful each of brandy and white wine, and add the thin peel of a lemon.

5. 5

   Let it soak; thoroughly mix in 1 breakfast-cupful each of milk and cream, the yolks of three eggs, and 2 oz. of sugar, put this in the centre of the cake, and cover over with another thin layer of the sponge cake.

6. 6

   Prepare an icing with the whites of three eggs and 12 oz. of powdered loaf sugar, cover over the cake with it, smoothing with a knife; form a design or scroll at the top and bottom, colouring the icing for this with a little cochineal, put the cake in a dry closet to set the icing, decorate with fruits, leaves, or anything else desired, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 16. The excerpt below is the record exactly as published.

1 wineglassful of brandy, lib. of stoned raisins, and dc., referred to see under their special heads. 247 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cakes — continued. Cakes — continued. 1 teaspoonful of bicarbonate of soda dissolved in cream. Mix all together, and bake in a greased Cake-ring, on a baking- sheet. Nourmalial Cake. — Cut four or five slices from the bottom of a large round sponge Cake. Spread over the. slices rasp- berry, strawberry, greengage, or any other jams, each one different. Put the slices back into their original form, covering the top layer over with a thin slice more of the Cake, press them all gently, and with a sharp knife out out the centre, leaving rather a thick rim. Put the part taken out from the centre into a basin, pour over 1 wineglassful each of brandy and white wine, and add the thin peel of a lemon. Let it soak ; thoroughly mix in 1 breakfast-cupful each of milk and cream, the yolks of three eggs, and 2oz. of sugar, put this in the centre of the Cake, and cover over with another thin layer of the sponge Cake. Prepare an icing with the whites of three eggs and 12oz. of powdered loaf sugar,

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