(3244). Lady Cake (Gateau Des Dames)

Put fourteen ounces of butter and twenty ounces of sugar in a metal bowl and work together with the hands for fifteen or twenty minutes to have it quite frothy, then add four ounces of almonds, including a few bitter ones, pounded with a little water, and work again for a few moments. Now put in one gill of brandy or rum, twenty ounces of flour and finally twenty very stiffly whipped egg-whites. Butter a pound-cake mold, line it throughout with paper and fill it three-quarters full with the preparation; bake in a very slow oven. (Once the cake is in the oven it must not be touched until baked.) Take it out, unmold and leave to get thoroughly cold. Then ice with royal icing (No. 101) and stand it at once on a lace-paper covered board. After the icing has dried decorate the cake with more royal icing.

(3246). Marly Cake (Gateau Marly)

Butter and glaze two dome-shaped pointed molds, seven inches high by six inches in diameter; till them almost to the top with a lemon-flavored biscuit preparation, the same as for mandarin cakes (No. 3245), and surround the opening with a band of buttered paper: stand them upright on a raised-edge baking sheet and bake the biscuits in a slow oven for one hour. Remove and un-mold on a pastry grate, and when cold cut the bottoms off straight and let get stale for the next twelve hours. Now lay the cakes on a grate, placing them on the cut end and brush them over lightly with apricot marmalade (No. 3075), then cover one of them entirely with pink icing (No. 102 ) and the other with white (No. 102). Two minutes after, without letting it get dry, divide each biscuit into eight pieces from top to bottom, pointed on the tops, and when the icing is thoroughly dry take up the pieces one by one and reconstruct them into one biscuit, only being careful to alternate the colors, having first a pink piece and then a white one; empty the inside of the biscuit as neatly as possible and fill the center with St. Honore cream (No. 49), to which pounded almonds and a little kirsch have been added, dressing it in layers alternated with cut-up macaroons soaked in rum.

Invert the biscuit on a cold dish covered over with a folded napkin.

Fig. 599.

(3249). Mocha Cake (Gateau Moka)

Deposit in a vessel half a pound of sugar, six egg-yolks and one whole egg; beat for fifteen minutes to have it light, then add six ounces of flour and two ounces of fecula sifted together, also two tablespoonfuls of brandy, six ounces of melted butter, and lastly six well-whipped egg-whites. Bake this in a buttered and paper-lined pound-cake mold; as soon as done remove, uu-mold on a grate and leave it there until perfectly cold. Now pare the cake very straight and cut it across in two even parts; fill it with a three-eighths of an inch thick layer of Mocha cream (No. 45); cover the top and sides with the same and decorate the surface through a channeled socket pocket (Fig. 170), using more of the cream; dredge with Mocha sugar. Leave the cake in a cool place until required for serving.

Mocha Sugar is made by pounding loaf sugar in a mortar and passing it through a six-mesh sieve cloth (No. 94).