Venetian Cake

Ingredients

• seven ounces of sweet almonds
• one ounce of bitter almonds
• a pound of flour
• half a pound of firm cool butter
• half a pound of sugar
• the yolks of three large eggs

Method

1. 1

   Pound almonds to a paste, adding orange-flower water.

2. 2

   Mix flour with almonds and butter.

3. 3

   Crush lemon rind with sugar, add to mixture with egg yolks.

4. 4

   Roll to 0.25 inch thick, bake until firm and browned.

5. 5

   Cool, divide into portions, spread jam, stack, and ice the top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2194. The excerpt below is the record exactly as published.

and a pound of sugar. Stir the mixture till the chocolate is dissolved, strain it into a clean boiler, and stir until it registers 38 deg., or grand plume on a saccharometer. Take it off the fire, and work briskly till it thickens. When cool, it will be ready for pouring over the cake. Venetian Biscuit with lee Cream. — Make a Venetian biscuit as in the last recipe. Bake it, let it cool, and scoop out the inside, leaving a wall an inch thick all round. Make a small mould of vanilla ice cream the same size as the hollow part of the biscuit. Place it on a napkin in a dish, place the biscuit crust upon it, and serve. Venetian Cake. — Blanch, dry thoroughly, and pound to a smooth paste seven ounces of sweet almonds and one ounce of bitter almonds. Whilst pounding, add a few drops of orange-flower water to keep the almonds from oiling. Mix a pound of flour with the almonds, and break into the mixture half a pound of firm cool butter. Hub four or five large lumps of sugar upon the rind of a lemon. Crush this to powder, and put -nath it additional sugar to make up the weight to half a pound. Work the ingredients to a smooth paste with the woU-beaten yolks of three large eggs

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