Pine-Apple Cream Cake

Ingredients

• 3 eggs
• 3 oz. butter
• 3 oz. castor sugar
• 3 oz. Eureka aerated flour
• 1/2 pint cream
• 1 tin of pine-apple

Method

1. 1

   Cream the butter and sugar together, add a little flour, then 1 egg, beat it in well; more flour, another egg, beating all the time, then the remainder of flour and other egg; beat for 1 hour.

2. 2

   Pour the mixture into 3 well greased shallow round tins and bake in a quick oven till a skewer thrust in the middle of each cake comes out clean.

3. 3

   Let them cool on sieves.

4. 4

   Cut the pine-apple into small dice, whip the cream till stiff, add the pine-apple and castor sugar to taste, spread 2 cakes with the cream, place one on top of the other and cover with the third.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 65. The excerpt below is the record exactly as published.

3 oz. Eureka aerated flour. | j pint cream. Melt the butter in a stew-pan, add the sugar and cream. When this mixture begins to simmer, lift the pan off the fire and stir in the flour as quickly as possible; replace it on the fire and stir for about 5 minutes. Lift it again from the fire and stir the eggs in gradually; mix well and add. the pine-apple, chopped small. Butter a mould well, pour in the mixture and steam for 1 hour. Turn it out and throw over it a hot custard sauco (see p. 80) flavoured with pine-apple syrup. 118 DAINTY DINNERS AND DISHES. PINE-APPLE TRIFLE. G sponge-cakes. \ lb. macaroons and ratafias. £ a tin of pine-apple. 6 eggs. 1 pint milk. j pint cream. -j- lb. lamp sugar. Cut the sponge-cakes in halves, lay them in a deep glass or silver dish, scatter the broken up macaroons and ratafias amongst them, pour the juice from the pine-apple over and let it soak in. Cut up the pine-apple in small pieces, place them in the dish. Boil the milk and sugar, let it cool a little, beat up the eggs, pour the milk over them, stir well and pour the mixture into a jug, place this in a saucepan of boiling water over the fire, stir till the custard thickens and coats the back of the spoon. Continue stirring off the fire till the custard cools a little, pour it over the trifle in the dish and ornament with little heaps of whipped cream. PINE-APPLE CREAM CAKE. Gateau avec Creme d' Ananas. 3 eggs. Their weight in butter, castor sugar and Eureka aerated flour. J pint cream. Sugar to taste, i a tin of pine-apple. Cream the butter and sugar together, add a little flour, then 1 egg, beat it in well ; more flour, another egg, beating all the time, then the remainder of flour and other egg; beat for i hour. Pour the mixture into 3 well greased shallow round tins and bake in a quick oven till a skewer thrust in the middle of each cake comes out clean. Let them cool on sieves. Cut the pine-apple into small dice, whip the cream till stiff, add the pine-apple and castor sugar to taste, spread 2 cakes with the cream, place one on top of the other and cover with the third. ^ lb. flour. A lb. butter. PUFF PASTRY. Feuilletage. A little lemon juice. Cold water. Make a stiff paste with the cold water, flour and lemon juice and roll it out on a marble slab with a glass rolling-pin. Spread half the butter in little pieces on the paste, fold it over from both ends and roll it out carefully in an oblong shape. Let it stand 10 minutes, use up the rest of the butter, fold over and roll out. Let it stand 10 minutes. Then roll it out at intervals of 10 minutes, folding it in 3 each time until 7 turns or rollings have been given altogether. It improves by standing a few BUTTER SWEETS 119 9. -VIENNESE CHOCOLATE CAKE. (Page 123.) 10. — FORMING PUFF PASTRY CORNETS. (P,/;/; 120.) x. -CORNETS FILLED WITH CREAM. {Paje 120.) 120 DAINTY DINNERS AND DISHES. hours before being used. In summer it is advantageous to stand the pastry in a tin over ice between tbe rollings. To make Cornets , roll the pastry out thin and cut it in strips about 2 inches wide. Grease the outside of the comet moulds, place the strips carefully round them (see illustration p. 119), lay the moulds on a greased baking-tin, and bake the pastry in a quick oven about 10 minutes. Remove the cornet moulds, let the pastry get cold, then fill with whipped, sweetened, and flavoured cream, or jam and cream to taste. 1 French roll. 4 pint milk. 4 eggs. PURIM FRITTERS. Clarified sugar. “ Hundreds and thousands.’’ Salad oil. Remove the crust from the roll, cut the crumb in 1, inch thick slices, boil the milk, soak the bread in it, but do not let the slices break. Beat up the eggs in a shallow dish, dip the soaked slices of bread in the eggs. Half fry the slices in boiling salad oil ; remove them from the oil, dip them again in milk and eggs, then fry them till they are golden brown. Drain them on kitchen paper, arrange them on a glass or silver dish, and pour hot clarified sugar over them. Serve cold, decorated with hundreds and thousands. RICE MOULD. | lb. rice. 1 quart milk. 2 oz. butter. 4 a lemon. 5 eggs. 3 oz. castor sugar

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