Strasbourg Cake

Ingredients

• I lb. fresh butter
• I lb. powdered sugar
• I lb. almonds
• 1 cup milk
• 2 yolks eggs

Method

1. 1

   Make a custard with the milk and eggs, and let it cool.

2. 2

   Pound the almonds, and gradually work in the custard, as else the almonds will turn to oil; then mix thoroughly with the butter and sugar; line a buttered mould with finger sponge-cakes, pour in the almond mixture, put a buttered paper and a light weight on it, and bake for twenty-four hours.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 175. The excerpt below is the record exactly as published.

STRASBOURG CAKE. 441 Beat yolks and whites separately, working in the yolks before the whites. Bake in a slow oven for about 2\ hours, and keep three or four days before cutting. Strasbourg Cake, I lb. fresh butter ; I lb. powdered sugar ; I lb. almonds ; 1 cup milk ; 2 yolks eggs

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