Genoise Preserve-cakes.
- Ingredients—Uncooked Genoise pastry.
- Some preserve.
- Some syrup of sugar and water.
- Hundreds and thousands.
- Chopped pistachio kernels.
- Grated cocoa-nut.
Method.—Partly fill small well-buttered dariol moulds with the Genoise mixture, and bake in a moderate oven.
When done, and sufficiently cool, cut a small circular piece from the bottom of the cakes.
Scoop out some of the inside, and fill them with the preserve.
Replace the small circular piece.
Brush the cakes over with the syrup, and roll them in the hundreds and thousands, chopped pistachio, and cocoa-nut.
They should be entirely covered with the decorations.
Pile them prettily on a dish, and decorate them with holly leaves.