(3262). Strawberry Short Cake (Gateau Aux Praises)

Place in a basin six ounces of butter with ten ounces of sugar; beat both well together until a creamy preparation is obtained, then add three eggs, one at a time, two gills of milk and vanilla flavoring. After the whole has been well mixed pour in a pound of sifted Hour into which has been added a coffeespoonful of baking powder. Have some round flat molds seven and a half inches in diameter and the edges raised to three-eighths of an inch high; butter and flour these over, then fill them to the top with the mixture and bake in a brisk oven. Unmold on a grate as soon as they are done and leave stand till cold; cover each one of these layers of cake with a vanilla pastry cream (No. 46), and on it arrange very fine, ripe strawberries, one next to the other; bestrew with sugar and lay two of these garnished cakes one on top of the other; put on a dish and cover the cake with sweetened whipped cream (No. 50), flavored with vanilla and pushed through a pocket.

(3263). Favart Cake (Gateau Favart)

"Whip sixteen eggs in a basin with one pound of powdered sugar and two ounces of vanilla sugar (No. 3165); beat till very light while heating slightly, then stir in with a spoon one pound of sifted flour and later three-quarters of a pound of melted butter. Butter a hexagonal mold (Fig. 139) with clarified butter, flour it over and fill it three-quarters full with the preparation. Bake in a slow oven; when done, unmold on a grate and when thoroughly cold cover with peach marmalade (No. 3675), ice with kirsch icing (No. 103), dredging the top with chopped burnt almonds and some small one-eighth inch squares of angelica and citron.

(3264). Vacherin Cake With Cream (Gateau Vacherin A La Creme)

Cut three or four rounds of white paper seven inches in diameter; on the edges of these push through a socket pocket some meringue (No. 140), to form a ring an inch wide and of the same height; smooth the surfaces of the meringue on both top and sides with the blade of a knife, bestrew with fine sugar and stand each one on a board dampened with water; dry the meringue in a slack oven without letting attain color. After these rings have been removed invert them on baking sheets and replace them in the oven for ten minutes to dry the meringue that has remained soft, then stand for twenty-four hours in a warm closet. Arrange these rings on top of each other on a layer of frolle paste (No. 136) cut exactly the same dimensions, and cover each one with meringue made of cooked sugar (No. 140), to fasten them together; mask the entire inside with a thin layer of the same meringue; smooth it quickly and dry for two hours in a warm closet. After the meringue is quite cold cover it superficially with a brush dipped in reduced apricot marmalade (No. 3675), not having it too thick; dry this in the air, then decorate the upper ring with a chain of small rings a quarter of an inch thick made of lady finger paste (No. 3377), also to be covered with the marmalade.

Fill the center of these small rings with quince jelly (No. 3672) or currant jelly (No. 3670). Slip the cake on a folded napkin and at the last moment cover with whipped cream flavored with vanilla (No. 50).

Fig. 600.