Strawberry Wafer Cream

Ingredients

• Isponge cake 5in.to6in. across and 1 in. thick
• 2 oz. sponge cake crumbs
• 4 teaspoonful ratafia essence
• 1 lb. strawberries
• 1 pint cream or 4 pint custard
• 4 oz. gelatine
• 4 gill water
• 1 lemon

Method

1. 1

   Trim sponge cake, brush with jam, arrange wafer biscuits around, pipe Royal Icing.

2. 2

   Mix strawberries with crumbs, sugar, and lemon juice.

3. 3

   Whip cream, add essence, stir in fruit and crumbs, pour into case, and decorate.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 10. The excerpt below is the record exactly as published.

1 lb. strawberries Sugar to taste 2 whites of egg Whipped cream Mash the strawberries and add sugar to taste. Many people consider the flavour to be superior if sugar is omitted. Whip the whites of egg to a stiff froth and cut or fold carefully into the mashed pulp. Fill in- dividual glass with the mixture, chill and serve topped with cream. ‘ STRAWBERRY PYRAMIDS Genoese pastry or sponge 1 gill cream cake | 1 lb. strawberries Cut the pastry or cake into 2-in. rounds, 4 in. -in thickness. Hull the strawberries and slice with a silver or stainless knife. Whip the cream stiffly and sweeten to taste. Put the sliced strawberries and whipped cream in alternate layers on the rounds of pastry, topping with cream. Chill and serve on a silver entrée dish decorated with a few fresh strawberry leaves. 27 SUMMER COOKERY BOOK STRAWBERRY WAFER CREAM -Isponge cake 5in.to6in. 2 0z. sponge cake crumbs _ across and 1 in. thick 4 teaspoonful ratafia — 8 to 10 wafer biscuits essence 1 Ib. strawberries I pint cream or 4 pint Strawberry jam custard, 4 pint cream, Royal Icing 4 oz. gelatine, 4 gill 2 OZ. sugar water 1 lemon

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