Tipsy Cake

Ingredients

• One molded sponge or Savoy cake
• sufficient sweet vine or sherry to soak it
• six tablespoonfuls of brandy
• two ounces of sweet almonds
• one pint of rich custard
• allowing eight eggs instead of five to the pint of milk

Method

1. 1

   Cut cake bottom level, make a hole in the center, soak with wine and brandy.

2. 2

   Blanch and slice almonds, stick on cake.

3. 3

   Pour custard around cake.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 86. The excerpt below is the record exactly as published.

TIPSY CAKE. One molded sponge or Savoy cake, sufficient sweet vine or sherry to soak it, bix tablespoonfuls of brandy, two ounces of sweet almonds, one pint of rich custard. Procure a cake that is three or four days old — either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour iu and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely. When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and poor round it a good custard, allowing eight eggs instead of five to the pint of milk

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