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.
Almond Cakes.
- Ingredients—Genoise pastry.
- Almonds.
- The white of 1 egg.
- 1 oz. of castor sugar.
Method.—Stamp out the Genoise pastry into small cakes, with round cutters.