Thousand-Leaf Almond Cake a la Gimo

Ingredients

• three tablespoons brandy
• four tablespoons water
• one tablespoon sugar
• a little lemon juice
• puff paste
• chopped almond paste
• sultana raisins
• whipped cream

Method

1. 1

   Wash the raisins well, put in a saucepan with brandy, water, sugar, and lemon juice; cook for about ten minutes, then drain and cool.

2. 2

   Roll puff paste thin, cut into layers, bake until brown.

3. 3

   Make royal frosting, layer with frosting and chopped almond paste, stack layers, frost with transparent frosting, and decorate with pink frosting.

4. 4

   Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 570. The excerpt below is the record exactly as published.

three tablespoons brandy, four tablespoons water, one tablespoon sugar, and a little lemon juice; cook about ten minutes, then drain and put on a platter to get cold. In the meantime, roll puff paste very thin, cut in three layers by putting a cake tin on top of the pastry and cutting around it so as to get it even, put on a baking sheet, bake in a moderate oven until brown. Take out, leave until nice and dry. In the meantime, make royal frosting, spread a little frosting in between each layer, sprinkle with chopped almond paste and the sultana raisins — put layers one on top of another, frost with a transparent or fondant frost¬ ing, decorate with frosting that is colored pink. This is a delicious dessert. Serve with whipped cream. The centre of this cake can be cut out, filled with whipped cream or vanilla ice cream. Garnish with a wreath of the spun sugar around and a rosette of the sugar in the centre. This can be filled with chocolate, jam, jelly, fruit, etc. Thousand-Leaf Almond Cake a la Gimo Gateau a mille feuilles aux Amandes, a la Gimo [See recipe: Puff Paste.] Roll the pastry thin, cut in four layers by putting a cake tin on top of the pastry and cutting around it AMERICAN COOK BOOK 391 so as to get it even. Put on a baking sheet, bake in a moderate oven until nice and brown. Take out. Have ready royal frosting — chocolate or white. Put a little in between, sprinkle with finely chopped almonds or almond paste, put layers one on top of another until the four layers are filled, frost with a fondant frosting, decorate around with little lady fingers by fastening them with the frosting around, decorate with pink frosting on top of the cake any design according to taste. Place on a paper doily, garnish with spun sugar. Serve as a dessert with whipped cream

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