(3312). Rolled Jelly Biscuit (Biscuit Roule A La Gelee)

To make this cake use lady finger preparation (No. 3377), adding a little melted butter; as soon as this is mixed in pour the whole on a paper-covered baking sheet and spread it to a quarter of an inch thick layer, then bake in a hot oven; remove when done, detach from the paper and cover the surface of the cake with a layer of currant jelly (No. 3670), then roll it over on itself to form a roll; wrap this up in paper and leave to cool. When thoroughly cold undo the paper and stand the cake on a wire grate; ice it over with vanilla icing (No. 103). After this becomes very dry cut the cake into crosswise slices, each one three-eighths of an inch thick. The rolled biscuit may also be covered with a layer of Conde almond preparation (No. 2), marking it in the places where the cake is to be sliced. Set the roll in the oven for an instant to color, then cut the cake in the marked places.

(3313). Lafayette With Rum (Lafayette Au Rhum)

Pound six ounces of almonds with six ounces of sugar to reduce to a powder, then sift it through a sieve; place this powder in a basin with six eggs and beat till light, then add one tablespoonful of rum, an ounce of flour and four ounces of melted butter. Pour the preparation into tartlet molds lined with puff paste parings (No. 146), strew the tops with sugar and bake in a hot oven. Cover the tops with a thin layer of icing flavored with rum (No. 102).

(3317). Marillan Cakes (Gateaux Marillan)

Bake a baba in a flat mold having a cover, or else in a tin mold covered with another. Moisten the crust lightly with baba syrup ('No. 3227) and cut it two-thirds across without detaching it at the further end; empty the crumbs out partly and fill this double crust with flavored whipped cream or else with smooth cooked Italian cream (No. 140). The top and around the base of the cake should be covered with liquid apricot marmalade (No. 3675) laid on with a brush.

Fig. 607.

(3318). Mars Cakes (Gateaux Mars)

Roll out some foundation paste (No. 135) to an eighth of an inch in thickness: cut this into three-inch wide bands and cover these with a layer of almond cream (No. 40) mixed with as much vanilla pastry cream (No. 46); bake in a slow oven, and when done and cold mask over with a layer of meringue (No. 140), having it three-quarters of an inch thick; smooth the side and tops well. Slit these bands across one inch and a quarter apart with the tip of a small knife and decorate each section with halved almonds or thin slices of almonds cut lengthwise and laid on symmetrically in imitation of branches, having a dry currant between each one. Cut the cakes where they have been slit, place them on a baking sheet, dredge with sugar and set into a slack oven to color the meringue; the bands may be left whole and divided where they were slit while yet hot.