Brandy Snaps With. Cream Brandy Snaps A La Creme

Prepare some Brandy Snaps (see recipe), and while hot after being cooked, glaze one side with the golden syrup, and then wrap them round on Pompadour tins, glazed side outwards, and edges well overlapping, which must be accomplished by cutting the rounds with a cutter of sufficient diameter. When cold remove from the tins, and by means of a bag with a large rose pipe fill up the snaps with stiffly-whipped Vanilla cream (vol. i. page 325). Sprinkle over a few shreds of blanched pistachio and serve for ball supper, luncheon, or dinner.

Little Apricot Cakes In Surprise Petits Gateaux D'abricots En Surprise

Take some little peach moulds, prepared as in vol. i. page 328, and partly fill them with the mixture, as below; place the moulds on a baking-tin, and put them in a moderate oven for fifteen to twenty minutes, when they should be a pretty fawn colour; then remove them from the oven, and let them remain on the baking-tin for about ten minutes; then turn out the cakes on to a pastry rack, and when perfectly cold cut out the inside of the cakes from the bottom, so as to form a case, and fill up the spaces thus formed with apricot cream, as below; place the top portions of cake that were taken from the centres on the top of the cream to keep it in its place, then turn the cakes up, glaze over the peach-like sides with Maraschino glace (vol. i.); put them on a pastry rack to drain, and when the glace is firm, dish them up in a pile on a dish-paper. Serve for a sweet with ices or fruit for dinner or dessert. It is better to bake these cakes the day previous to preparing them for table.

Mixture For Apricot Cakes

Put into a stewpan four whole eggs, six ounces of castor sugar, and the finely-chopped peel of a lemon; whip all together over boiling water till warm, then remove it from the fire and whip till cold and stiff, then add to it four ounces of sifted fine flour, and use as directed above.

Apricot Cream For Apricot Cakes

Whip half a pint of double cream till quite stiff; rub half the contents of a small tin of apricots with their liquor through a fine hair sieve, warm the puree in the bain-marie, and dissolve in it rather better than a quarter-ounce of Marshall's Finest Leaf Gelatine; add eight or ten drops of essence of vanilla, then mix with the whipped cream and use.

Charlotte A La Princesse Charlotte A La Princesse

Line a plain mould with lightly oiled paper, arrange sponge or vanilla cakes all round it, then fill up with a good vanilla bavaroise, as below, mixed with two ounces of any nice fruits cut in shreds; when set, turn out and ornament with Vienna icing (vol. i. page 41) in pink and white, using forcing bags with fancy pipes; serve on a fancy dish-paper for a dinner or luncheon sweet.