Tarte Royale

Ingredients

• Milk 2 tablespoonfuls.
• Flour 2 oz.
• Eggs 5.
• Vanilla.

Method

1. 1

   Line plain round moulds about 2 inches deep with Pate Fonce, rolled very thinly, prick the paste all over to prevent blistering.

2. 2

   Lay in a tablespoonful of apricot jam, fill in with the Cake Mixture, sift sugar over, and bake in a moderate oven.

3. 3

   When done and cold, glaze the sides and top with apricot glaze; garnish with almonds, pistachios, cocoanut, or crystallised fruits.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 82. The excerpt below is the record exactly as published.

Tarte Royale. Castor sugar J lb. Almonds (good weight, j blanched and chopped > \ lb. finely) j Milk 2 tablespoonfuls. Flour 2 oz. Eggs 5- Vanilla. Pate Fonce. Line plain round moulds about 2 inches deep with Pate Fonce, rolled very thinly — prick the paste all over to prevent its blistering ; lay in a tablespoonful of apricot jam, fill in with the Cake Mixture, sift sugar over, and bake in a moderate oven. When done and cold, glaze the sides and top with apricot glaze ; garnish with almonds, pistachios, cocoanut, or crystallised fruits. The top can be iced instead of glazed, if preferred. Make the Cake Mixture as follows : — Put the yolks of five and the whites of two eggs with the sugar into a basin and beat until thick as cream. Pound the almonds with milk to a smooth paste, and stir them into the sugar and eggs ; add the flour lightly, and vanilla, then mix in lastly the remaining whites of eggs, beaten very stiffly ; pour into cake mould and bake at once. 196 White Mountain Cake. Yolks of eggs .. White of egg .. Sugar Flour Butter Milk Cream of tartar Carbonate of soda 4- i'lb. lib. 2 oz. a very little. I teaspoonful. Mix the cream of tartar with the flour. Beat the butter to a cream, beat in the sugar and eggs ; beat well, then add the flour in which the cream of tartar has been mixed. Last of all stir in the carbonate of soda mixed with a little lukewarm milk. Bake in a shallow tin. When cold cut into pieces of equal size, but not too small. Lay them one on the top of the other till they form a good sized cake, having previously spread each piece with the following mixture : — The whites of two eggs. Castor sugar. The juice of one, and the grated rind of half a lemon. Beat the whites of the eggs, beat in the sugar and lemon. The cake should be iced, and should not be cut till two or three days after it is made. Marbled Cake. Make two different Q2^q, mixtures, using whites oi eggs in the one and yolks in the other. Add a little saffron to the latter to make it a deeper colour. Take out half of this cake mixture and. add to it a large tablesrpoonful of grated chocolate mixed smoothly with a scant table- spoonful of milk. Colour half oi the cake mixture made with whites of eggs, a pink shade with cochineal. Thus you will have four diff"erent colours — -yellow^ white, brown and pink. 197 Drop these in alternate layers in a well-greased cake tin (not too deep). Bake in a moderately quick oven. When cold, cut into slices, and the cake will be found prettily marbled with the different shades. Yellow Mixture, Butter Castor sugar Flo

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