St. Honore Cake

Ingredients

• 1 pint of water
• gib. of butter
• goz. of sugar
• eight eggs
• gill of good cognac
• g gill of kirsch
• 3oz. of well-pounded and sifted macaroons
• the yolks of six eggs
• ljoz. of potato- or rice-flour
• g pint of milk
• fib. of sifted powdered sugar
• the whites of six eggs
• 2oz. of rice-flour
• the same of wheat-flour
• 1 pinch of salt
• 1 wineglassful of water
• a piece of lemon-zest
• 2oz. of butter

Method

1. 1

   Put water, butter, and sugar in a saucepan; boil.

2. 2

   Add flour, beat until it pulls away from the sides.

3. 3

   Cool, then mix in eggs.

4. 4

   Drop onto a buttered pan.

5. 5

   Bake.

6. 6

   For custard, mix yolks, flour, and milk; stir until thick.

7. 7

   Mix with meringue.

8. 8

   Fill pastry with custard and decorate with fruit.

9. 9

   Assemble cake with layers of pastry and custard.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 29. The excerpt below is the record exactly as published.

gill of good cognac, g gill of kirsch, and 3oz. of well-pounded and sifted macaroons. Mix well together for two minutes longer, and fill the empty space of the St. Honore with three-quarters of this preparation, keeping it as high as possible. With the use of the pastry-bag and fancy tube, press down the rest of the cream, and decorate artistically the top and sides, taking care not to put any on the oranges, and then send the Cake to table. (2) To make the pastry for this very exceptional Cake, put over the fire in a thick saucepan 1 pint of water, gib. of butter, and goz. of sugar ; when the water boils, throw in gib. of flour, and beat the paste until it comes away from the sides of the saucepan. Take the saucepan off the fire, let the paste cool for five minutes, and then beat in eight eggs, two at a time, thoroughly mixing them before adding more : the paste should be soft enough to drop easily from the spoon, but not soft enough to spread when dropped. Drop part of the paste upon a buttered and floured pan in pieces as large as small walnuts ; form a ring of more of it, as large as the Cake, is desired, and about lin. broad and high ; put more of it in a thin round, the size of the Cake, to use as a bottom or stand. Some cooks make the bottom of a thin round of Cake, but this is not advisable, for if the St. Honore custard stands in the Cake it saturates and softens it. Bake the little balls and ring in a moderate oven ; when they are cool, cut a small piece out of each, and fill them with cold St. Honors custard, made as follows : For a Cake of medium size, put into a saucepan over the fire the yolks of six eggs, ljoz. of potato- or rice-flour, and g pint of milk, and stir them constantly until the mixture is quite smooth and begins to thicken. Take it off the fire, and stir with an egg-whisk for a minute. Mix fib. of sifted powdered sugar with the whites of six eggs beaten to a stiff froth, and whip this meringue with the custard ; then return it to the fire, and beat for a moment with the whisk. When quite smooth, pour it into an earthen dish, and cool it ; it will be ready for use for the Cake as soon as it is cold. After the custard is made, blanch some almonds by pouring boiling water upon them and then rubbing them on a wet towel to remove the skins ; cut some white grapes in clusters of two or three, and make ready some sections of mandarin oranges, or French candied fruits, and some cherries, put each one on the end of a long wire skewer, and dip into thick syrup ready for use. When the pastry-ring and puffs are filled with the cold custard and the fruit is covered with sugar, shape the St. Honore Cake as follows : First lay the fiat sheet of pastry on a round flat dish, on the sheet lay the ring of pastry filled with custard, fixing it in place with melted sugar ; then arrange the puffs round it filled with custard and the candied fruit, and finally heap the cold custard in the centre of the Cake. The Cake should not be made until shortly before it is required for use, because it deteriorates by standing, and, if the weather is damp, the candied fruit soon becomes sticky _ (3) Put 1 wineglassful of water into a stewpan with a little sugar, lemon-peel, and salt, and about 3gOZ. of butter. Put the pan on the fire, boil, and then take it off. Take out the zest, and quickly add gib. of flour, making it into a smooth and consistent paste. Put the pan on the fire again for four or five minutes for the paste to dry, then put it into another stewpan, and add four eggs, putting in one at a time, and lastly adding gib. of fresh butter. Then take a tart-sheet, and spread over it a thinnish flat of short paste of about 8in. or lOin. in diameter, and cut it qirite round. Put the first paste into a biscuit-bag, and squeeze out a string about the size of a thin sausage all round the edge upon the flat of paste ; egg the paste over, put it on a baking-sheet, prick (or dock) the centre, and put into a moderate oven to bake. With the remainder of the paste, squeeze out some little Cakes (choux) round in form, and put them in the oven to bake. Then put 2oz. of rice-flour and the same of wheat- flour into a stewpan, and add the yolks of four eggs, gib. of For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPEDIA OF PBACTICAL COOKERY. 253 Cakes — continued. caster sugar, a piece of lemon-zest, and 1 pinch of salt ; add to this 1 wineglassful of milk. Put the pan on a moderate fire, and stir it well. When it commences to bubble put it back, and add the whites of four eggs well whipped, stirring continually until it is nearly cold. The crust of the Cake being baked and cold, dip the little choux into sugar icing, one at a time, then place them close together, side by side, round the top circle of the choux paste, and upon each of these little choux place a preserved cherry also dipped in the icing. Put the Cake on a dish, fill the hollow with the cream mixture, and let it stand for twenty minutes, when it will be ready to serve. (4) Put 2oz. of butter

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