Smyrna Cake
From À la mode cookery, 1902
The Genoese paste is made by beating egg whites and yolks, mixing with sugar and flour, and baking.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 75. The excerpt below is the record exactly as published.
Smyrna Cake Make some Genoese paste the size required, cut into three rounds, spread the bottom thinly with apricot pulp. Put over it a thick layer of coffee- cream upon the apricot ; then place the middle round upon the bottom and mask with apricot and coffee-creams as before ; then place the top round on and mask the same, carrying the coffee- cream with the palette-knife all round the sides ; then have some desiccated cocoa-nut
Cook this with the app: pantry check, scaling, and the assistant.