1¼ cupfuls of powdered sugar.
Pound the blanched almonds to a paste, adding a teaspoonful of rose-water to keep them from oiling; add also the sugar, a little at a time, while pounding the almonds; add a few drops of almond essence and the whipped whites of the eggs; beat thoroughly together. Drop the mixture in balls one half inch in diameter on strips of paper, using a pastry-bag. If not stiff enough to hold their shapes without spreading, add one tablespoonful of flour.
Grate a cocoanut; add to it half its weight of sugar, then stir in the whipped white of one egg. Roll the mixture into balls or cones, and bake in a moderate oven twenty to thirty minutes. If the mixture is too soft to hold its shape, add a very little flour.
Make two thin layers of Genoese cake (page 467), flavored with brandy; place them together with a thin layer of jelly or jam between them. Cut the cake into fancy shapes, such as diamonds, squares, circles, and crescents, having them not more than one and a quarter to one and a half inches in diameter, and the same in thickness. Ice them with fondant (see page 485), flavored with rum, kirsch, or maraschino, or vary the flavor for the different shapes; or, make the cakes of one layer one and a quarter inches thick, and ice them on top and sides with royal icing or with fondant, making it of different colors, pink, green, chocolate, white, and flavor to correspond. Place in the center of each cake a currant, bit of candied cherry, piece of angelica, or almond.
Take a sponge-cake No. 1, or a Genoese cake mixture, and make it a little stiffer with flour (enough batter can usually be saved from layer cake to make a few fancy cakes). With a spoon or pastry-bag drop it in balls one half inch in diameter; bake, and place two together with a little jam or jelly between them. Cover them with soft royal icing; have them all of the same color. If green, use pistachio flavor as directed, page 391, and sprinkle the tops with chopped pistachio nuts; if white, with almonds; if pink, leave them plain, and flavor with rose.
Use the Genoese mixture with a few currants added, or the plain pound-cake mixture. Bake in small tins one and a half inches in diameter; take care that they rise evenly so they are flat on top. Ice the top only with any kind of icing.
1. SMALL POUND CAKES AND TINS IN WHICH THEY WERE BAKED.
2. ORANGE-QUARTER CAKES AND BAKING TIN. (SEE PAGE 478).
3. SHELL-SHAPED GENOESE CAKES AND BAKING TIN.
Use the Genoese or any butter-cake mixture, making it quite stiff with flour; flavor it with lemon- and orange-juice, and add a little of the grated rind of orange. Drop a small tablespoonful of the cake mixture at intervals into the tin made for this cake (see illustration), and bake in a moderate oven; cover the wedge-shaped sides of the cakes with soft royal icing flavored and colored with orange-juice.
Take one tablespoonful each of flour and powdered sugar and one half saltspoonful of salt. Sift them well together. Beat the white of one egg just enough to break it, and add as much of it to the flour and sugar as it will take to make a creamy batter; flavor with a few drops of almond essence. Grease the pans lightly and flour them as directed on page 464. Drop half teaspoonful of the paste on the pan, and with a wet fing spread it into a thin round wafer. Bake it in a very moder. oven until the edges are slightly browned, then, before remov-ing from the oven door, lift each wafer, and turn it around a stick. They stiffen very quickly, and the rolling must be done while they are hot.