Take three pounds of flour, two pounds of butter, an ounce and four drachms of yeast, an ounce of salt, a quarter of a pound of sugar, a glass of cream, twelve yolks and twelve whole eggs, and five or six spoonfuls of whipped cream.
With these ingredients proceed as follows: sift the flour, of which put a fourth part on the slab, make a hole in the middle, put into it a glass of warm water and the yeast; mix them together as lightly, and with as much despatch as possible, adding more warm water if necessary; when well worked up for some minutes, gather it together, (it ought to leave the slab and the hand freely), put it into a saucepan; cover it, and place it in a tolerably warm situation to rise. Take the rest of the flour, lay it on the slab make a hole in the middle of it, in which put the salt, sugar, and cream; stir these together well, and then put in the eggs, one at a time, (break them into a basin, in case all should not be good); the eggs being put in, add by degrees the butter, stirring them well; then mix the flour, a little at a time, with the above, until the whole is formed into a smooth paste; more eggs must he added if it be too stiff; work it up a little, and then add the leaven; work that in; and lastly, put in the whipped cream. The whole operation being thus performed, have ready a cylindrical fluted mould, (about eight inches in diameter, and nine in height); butter it by means of a sponge, being careful that it is done in all parts, otherwise the gateau will adhere to it; place the mould in a moderately warm place, but where there is a free current of air. When the gateau has risen so as to fill the mould, and the surface is a little inflated, it should be put into the oven instantly, if not, it falls and becomes heavy. The oven must be of a moderate heat, and kept closed while the gateau is baking; take it out in about an houij and if it be flexible and light colored, replace it for thirty or forty minutes; but if, on the contrary, it is red, and firm to the touch, place a tin plate on the top, and put it in the oven till done; remove the mould with care, and the gateau is finished. If the mould does not come away quite so well as it ought, strike it gently with a spatula. When taken out, put it in the oven for a few minutes to dry.
This gateau is sometimes varied by the addition of six ounces of sugared anise, and the same quantity of dry currants.
Boil in a pint of water one pound and a half of loaf sugar till it become a rich sirup; weigh two pounds of apples after they have been peeled, cored, and cut small; boil them in the sirup with the grated peel and juice of a large lemon till they are reduced to a pulp; put it into a mould. The following day serve it, turned out in a glass dish, with a rich custard.