For the Filling.
- 1 pt. of whipped cream
- ½ cup of sugar
- 1 tsp. of vanilla
Preparation: Yolks of eggs and powdered sugar are beaten for 15 minutes, the ground almonds added, then the baking powder and the beaten whites of eggs.
Bake in 3 layers, cool them, then spread on whipped cream mixed with sugar and vanilla, place the layers one on the other and cover the whole cake with whipped cream. The cake may be filled with fruit marmalade.
No. 73—HUNTER’S TART.
- 6 eggs
- ½ lb. of sugar
- 1 grated lemon rind
- 1½ tsps. of baking powder
- ¼ lb. of fine flour
For the Filling.
- Fruit marmalade or jelly
For the Frosting.
- 2 whites of eggs
- ¼ cup of sugar
- 2 tbsps. of lemon juice
- ¼ lb. blanched, ground almonds