Tipsy-Cake

Ingredients

• Take either kind of sponge-cake
• stick it full of blanched almonds cut into slices
• pour over it as much wine as it will absorb
• pour over it the boiled custard for which the receipt is given above

Method

1. 1

   Cut sponge cake into oblong pieces, stick it full of blanched almonds, pour wine over it, and lay it in a glass bowl.

2. 2

   Pour boiled custard over it.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 7. The excerpt below is the record exactly as published.

TIPSY-CAKE. Take either kind of sponge-cake, cut it into oblong pieces, stick it full of blanched almonds cut into slices, pour over it as much wine as it will absorb, lay it in a glass bowl (if you have one), and pour over it the boiled custard for which the receipt is given above

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