(3241). Hazel-Nut Cake (Gateau Aux Noisettes)

Prepare a fine paste with two eggs, four ounces of almonds and four ounces of hazel-nuts, both well pounded. Put into a basin a pound and a quarter of sugar with twenty egg-yolks, beat till quite frothy, then stir in the almond and nut paste, continuing to beat for a few moments longer; mix in lightly three-quarters of a pound of flour and twenty egg-whites whipped to a stiff froth. Divide this preparation in three rings eight inches in diameter lined with paper; bake the cakes in a slow oven; turn them out as soon as done and leave cool off entirely, then mask each with a thick layer of pastry cream (Mo. 46) highly Savored with vanilla, adding to it a few roasted hazelnuts pounded with a little cream. Lay one round on top of the other to form into one large cake; pare it well rounded and very uniform with a knife and cover it entirely with reduced apricot marmalade (No. 3675); ice the cake with vanilla icing (No. 102). As soon as this is hard and dry slide the cake on a dish covered with lace paper and decorate the top with a tine display of royal icing ornamentation.

Surround the bottom of the cake with small lady bouchees (No. 33?6) iced with white fondant (No. 58), laying each one in a small paper case.

(3242). Jamaica Cake (Gateau A La Jamaique)

Beat up a pound of sugar with fourteen egg-yolks, so as to have it frothy, then add slowly twelve beaten-up whites and at the same time one pound of sifted rice flour, then a pound of melted butter, also pouring it in slowly with some grated lemon peel, a grain of salt, six ounces of candied orange peels cut in small pieces and six ounces of small raisins. Bake this preparation in a slack oven after placing it in a buttered and floured spiral mold; when the cake is unmolded and cold apricot the surface and glaze with rum icing (No. 102). Dress on a napkin and decorate with whipped cream.

(3243). Jelly Cake Meringued (Gateau A La Gelee Meringue)

Have eight egg yolks in a vessel with halt a pound of sugar and the peel of one lemon; beat with a spatula until it becomes light and creamy, then add half a pound of flour, four ounces of melted butter and lastly eight firmly whipped egg whites. Take some jelly cake mold.- eight inches in diameter and halt an inch deep-, butter and flour their insides and fill them to the top with the mixture, then bake in a hot oven. As soon as done unmold on grates and leave stand to cool. Place three of these cakes one on top of the other with a layer of currant jelly (No. 8670) spread between each, pare the cake round, decorate the surface with a handsome rosette of Italian meringue (No. 140) in the center, it having six to eight leaves, with an empty space in the middle; around the edges dress a continuous wreath of these rosettes, also hollow in the center. Stand the cake for two or three minutes in the oven to dry the meringue decorations, then take out and fill the cavities with apple, currant and quince jellies and apricot marmalade, alternating the. different colors; set it on a lace-paper covered dish.

Instead of covering the jelly cake with meringue, a piece of cardboard the same diameter as the cake, having a design of any kind cut out to form a stencil, may be used; lay it over the cake, sprinkle it entirely with finely powdered sugar, remove the cardboard carefully and the design will be found imprinted on the cake.