Frenchdessert
Pithiviers Cakes
From The spirit of cookery, 1895
The cream is similar to that of cheese cakes, but uses pounded almonds instead of caseine.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 262. The excerpt below is the record exactly as published.
Pithiviers Cakes consist of a sweet paste of almonds on a basis of puff paste
Cook this with the app: pantry check, scaling, and the assistant.