Genoise iced-cakes.
- Ingredients—Genoise pastry.
- Jam.
- Grated cocoa-nut.
- Iceing.
Method.—Stamp out small cakes of Genoise pastry with a round cutter.
Spread the sides thinly with jam.
Roll the cakes in the cocoa-nut.
Ice round the top of the cakes, and put some jam in the middle of the iceing.
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.