Tourte a la Royale
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
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 40. The excerpt below is the record exactly as published.
TOURTE A LA ROYALE. Bake two thin bottoms from the Vienna Almond Tourte No. 278; and bake another bottom from the Meringue Paste No. 94 or No. 95. Spread one of the first bottoms with an apricot marmalade. Place on top of this the meringue layer. Place on the meringue a layer of wine cream (made after the formula No. 118 without the orange flavor) and cover with the other layer. Ice with lemon fondant
Cook this with the app: pantry check, scaling, and the assistant.