—Put into a copper basin half a pound of powdered sugar. Break in seven whole eggs, and grate in the rind of half a lemon. Beat well together with the wire whip for one minute; then place it on a slow fire and heat it slightly, stirring it sharply and continually. Take it from the fire, and beat it well until thoroughly cold. Remove the whip, and with a skimmer mix in carefully and slowly half a pound of well-sifted flour; two minutes and a half will be sufficient. Butter the interior of a one-quart, round cake-mold, and line it with paper, keeping it an inch and a half higher than the mold. Then fill it with the preparation, and bake for one hour and fifteen minutes in a moderate oven. Let it cool thoroughly for two hours; unmold, place it on a pastry wire-grate, and glaze it the same as for vanilla éclairs ([No. 1245]). Decorate artistically with a glace royale ([No. 1206]), arranging it in any desired fanciful design. Serve on a dessert-dish covered with a fancy paper.
1196. Waffles, with Sugar.
—Put in a vessel three ounces of powdered sugar, one pound of flour, three raw eggs, three ounces of melted butter; mix all well together with a spatula for five minutes. Add a pint and a half of sweet cream, and mix again well for two minutes. Have your waffle-iron hot on both sides, and on a clear fire. Grease with melted butter, using a feather for the purpose, and drop into each of the holes two tablespoonfuls of the paste. Bake two minutes on each side, and if they have not a good golden color bake one minute longer on each side. Heap them as fast as cooked on a hot dessert-dish. When all are done, besprinkle plentifully with powdered sugar, and serve very hot.
1197. Savarin Cakes.
—Dissolve two drachms of compressed yeast in a gill of lukewarm cream. Add four ounces of sifted flour, knead well for two minutes, and set in a warm place for five minutes. Sift into another vessel six ounces of flour. Make a hollow in the centre, and pour into it two ounces of powdered sugar, four eggs, a gill of lukewarm milk, and a saltspoonful of salt. Knead these well for two minutes, but do not mix in the flour. Add three ounces of melted butter and half a gill of curaçoa (or any other liquor desired), then knead in the flour with the other ingredients, adding the yeast-dough previously laid aside, and mix with the hands, briskly beating the whole in a contrary direction for twenty minutes without ceasing. Cover with a cloth, and set in a warm closet to raise double, which will take about half an hour. Butter a crown-shaped mold holding about three pints. When ready, take two ounces of peeled almonds ([No. 1207]), mince fine, and add them to the dough, and beat well together for two minutes longer. Then with a spoon drop the paste carefully into the mold; this not being quite filled to the top. Set aside again in the warm closet until the paste raises to the edge; then place in a moderately brisk oven for twenty-five minutes. Should the oven be slow, thirty-five minutes will be necessary. To ascertain whether the cake be perfectly baked, thrust the point of a larding-needle into the centre, and should any dough adhere to it, the cake must be left in five minutes longer.
When done, turn it out on a plain, round wire grate, and glaze it with a firm glace à l’eau made as follows: put into a sugar-pan one ounce of granulated sugar, with one tablespoonful of cold water, and let it come to a boil; remove, and add immediately a tablespoonful of curaçoa, mixing well together. Glaze the cake with this, then let cool. Place a folded napkin on a dessert-dish, dress the cake nicely on top, and serve.
1198. Savarin Cake, hot.
—Prepare a savarin cake exactly as for the above ([No. 1197]), and when unmolded, place it on a wire grate, but do not glaze it. Pour into a saucepan a pint of cold water with five ounces of granulated sugar, and let boil for five minutes. Take it off, and add immediately half a gill of kirsch, mixing it in well. Place the grate with the savarin in a vessel, take hold of the handle with the right hand, and drop the syrup carefully all over the top; lift up the grate and cake. Remove the syrup remaining in the vessel into the pan, boil it again; return the grate and cake to the vessel, and pour over the remaining syrup. Then, lifting the grate on one side, glide the cake carefully onto a dessert-dish. Put into a saucepan four ounces of candied cherries with half a gill of kirsch. Stir it slightly until it comes to a boil and decorate the top of the cake with it; then serve.
1199. Savarin Cake à l’Anglaise.
—Prepare a savarin cake as for [No. 1197]; when unmolded, place it on a wire grate; do not glaze it. Cut it evenly through the centre, so as to make two equal discs. Garnish the top of the under one with four ounces of apricot marmalade ([No. 1335]); arrange the other half on top as carefully as possible, so that the cake has its original form. Have a dessert-dish with a folded napkin; dress the cake on top, and serve with a sauce-bowl of crême à l’Anglaise ([No. 1200]) separately.