For the Frosting.
- ¼ cup of rum
- Powdered sugar
Preparation: Cream the butter, sugar and yolks of eggs, then add the ground almonds, the flour, the baking powder and lastly the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake to a nice color. The rum is mixed with enough powdered sugar to make a creamy frosting and when the tart has cooled off, spread it with this frosting.
No. 76—HEAVEN’S TART.
- 1 cup of fresh butter
- 1 cup of powdered sugar
- 1 egg
- 1 tsp. of vanilla
- 2 scant cups of flour
- 2 heaping tsps. of baking powder
- 3 yolks of eggs
For the Filling. No. 1.
- 3 whites of eggs
- 4 tbsps. of powdered sugar
- 6 bitter, ground almonds
- ½ tsp. of cinnamon
- ¼ lb. blanched, ground almonds
No. 2.
- 1 glass raspberry jelly
No. 3.