Venice Cake (3)

Ingredients

• the yolks of four eggs
• 4 heaped table-spoonfuls of caster sugar
• 6 table-spoonfuls of flour
• the whites of the eggs
• caster sugar

Method

1. 1

   Beat yolks with sugar, mix in flour gradually.

2. 2

   Whisk egg whites to stiff snow and fold into the mixture.

3. 3

   Line small boxes with paper, fill with the mixture, dust with sugar, and bake in a moderate oven.

4. 4

   Once baked, fill with stewed peaches or apricots and arrange on a dish.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 55. The excerpt below is the record exactly as published.

the yolks of five eggs, add them to the almonds, and gradually work in lib. of caster sugar. Beat up well and add 2oz. of sifted flour, loz. of potato-flour, and the whites of five well-whisked eggs. Butter some tartlet-pans, and sprinkle over some sugar ; then pour in the batter, and bake in a moderate oven for about thirty minutes. Turkish. Cakes. — (1) Large. — Whip the whites of twelve eggs to a stiff froth, then mix in by degrees a little more than -)lb. of wheat-starch ; mix well, then stir in gradually sufficient water to make a thin batter. Procure a slightly hollowed circular sheet of iron, place it over a dullish fire, and when warmed pour in some of the batter, making it spread out thinly. Directly the Cake is cooked (it will not take above a minute) take it out of the pan and pour in some more batter, the same quantity as the last lot ; proceed like this until all is cooked. Put one of the rounds of Cake in a deep dish, flavour a break- fast-cupful of milk with rose-water, and sprinkle some of it over the Cake; place another Cake on the top, and proceed thus until half are used. Then spread a thick layer of clotted cream over them, and lay the remainder of the Cakes over, proceeding as before. Pour about 1 pint of boiling syrup over the Cakes, cover them, and put in a cool place. When cold, cut the Cakes into squares or any shape desired, and serve. Pounded almonds can be used in place of clotted cream if preferred. (2) Boil lib. of loaf sugar in lqt of water until reduced to a syrup. Beat the whites of fifteen eggs, and mix gradually in with them sufficient water and flour to make a thin batter ; pour a layer of it in a slightly-domed circular sheet of iron that has been placed over a slow fire, and cook it for one or two minutes ; then take it out, put in more batter, and so on until all are used. Pour the boiling syrup into a rather deep baking-tin, put this over a slow fire, then put in the Cakes, one at a time, and mash them into the syrup with the back of a wooden spoon. ■When the syrup is thick, sprinkle a few drops of rose-water over it, and leave it until cold. Turn the mixture out on to a dish, decorate the top with blanched and shredded almonds and pistachios, and serve. (3) Small.— Beat the whites of fifteen eggs, and mix with them fib. of powdered wheat-starch ; then pour in sufficient water to make a thin batter, and continue stirring until smooth. Procure a circular, slightly-domed, sheet of iron, place it on a moderate fire, and when warm pour in a thin layer of the batter. In a minute or so the batter will be cooked; then take it out and replace it with more, continuing thus until all the batter has been cooked. Blanch and peel 3oz. or 4oz. of almonds, or pistachios, and pound them in a mortar. Sprinkle a small quantity of rose-water over the Cakes, double them in halves, then sift the pounded almonds over them, and fold again, giving them a wedge, quarter, or triangular shape. Beat two or three eggs, put a lump of butter in a frying-pan, and place it over the fire. Dip the Cakes in the beaten egg, then put them in the hot butter and fry until lightly browned. Put them in a basin, pour over about 1| pints of boiling syrup, For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. THE ENCYCLOPAEDIA OP PRACTICAL COOKERY. 263 Cakes — continued. and leave until well soaked. When ready, arrange the Cakes in a group on a dish, and serve. Turk’s Cake. — Put four eggs and 4oz. of sifted crushed loaf sugar into a basin, beat them together over a saucepan of boiling water for about ten minutes ; remove the basin from the saucepan and beat five minutes longer. Sift in 4oz. of flour and 1 teaspoonful of baking-powder, stir gently to mix, pour it into a plain mould buttered and dusted with sugar, and bake in a moderate oven. Turn it out when done, and let it get quite cold. In the meantime beat 2oz. of butter with 4oz. of sugar to a white cream, add gradually 1 table- spoonful of cold clear strong coffee, beating in a few drops at a time, and working well until the whole forms a firm smooth paste. Put this into a forcing-bag with a tube fitted to it, decorate the Cake in an artistic Turkish pattern, let the icing set, and serve. Velvet Breakfast Cakes. — Simmer 1 pint of new milk, but do not let it boil; add a piece of butter the size of a walnut, beat three eggs and add with a little salt and 3 table-spoonfuls of fresh yeast. Mix in enough flour to make a dough. Knead it and put it to rise in a warm place for two hours with a cover on the basin ; shape into little Cakes, put them on buttered baking-sheets, and bake for a quarter-of-an-hour in a quick oven. Velvet Cake. — Beat fib. of warmed butter and lib. of caster sugar with the hand until it becomes like cream. Dissolve 1 teaspoonful of bicarbonate of soda in 1 teacupful of cold water, and mix in with the butter and sugar. Put 2 tea- spoonfuls of cream of tartar in lib. of flour, and sift gradually in with the other ingredients ; add five eggs, the whites and yolks beaten separately, flavour to taste, beat all well together, put in a greased tin, and bake for half-an-hour. Venice Cake. — (1) Beat up the yolks of twenty-eight eggs and 6oz. of sugar until quite light, then beat up the whites of four eggs to a stiff froth and mix in, adding 3oz. of blanched, shredded, sweet almonds, 6oz. of flour, and a little lemon- peel, and mix well together. Butter a mould, pour in the mixture, and bake until done in a moderate oven. (2) Take a large savoy Cake and cut it into slices trans- versely, of about fin. in thickness ; mask each slice with raspberry or apricot jam, or each jam alternately. Put the layers in their original places and ice the whole over. The icing should be allowed to run into the flutes and mouldings of the Cake. Place it just within the door of the oven to dry, but not to get discoloured. When dry enough decorate with piping. (3) Separate the yolks and whites of four eggs, put the yolks in a basin with 4 heaped table-spoonfuls of caster sugar, beat them well, and mix in gradually 6 table-spoonfuls of flour. Whisk the whites of the eggs

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