Timbale Martin
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 73. The excerpt below is the record exactly as published.
TIMBALE MARTIN. Bake from mixture No. 247 or No. 248 as many cakes as you require puddings, in the timbale forms. Let cool; or, better, bake the day before using. Cut each of the cakes into eight slices. Leave top and bottom slice whole, and cut the other slices into rings. Spread the bottom slice with fruit jam; then place the rings one above the other, fastening them together with jam. Fill the centre with a rich pastry cream with almonds, flavor vanilla. Put on the top piece; fasten with jam. Set the molds in a pan of water to heat for ten minutes; turn from the molds and serve with cream sauce with sliced almonds
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.