PARISIAN CAKE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

Two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
twenty ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six ounces of sugar ↝ Sugar, NFS [Sugars and honey]
eight whole eggs and eight yolks ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
eight yolks ↝ Egg, yolk only, raw [Eggs and omelets]
one pint of single cream ↝ Cream, light [Cream and cream substitutes]
eight ounces of Jordan almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
two ounces of bitter ditto ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
eight ounces of pistachio kernels ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
four ounces of candied orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]
half an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
one and a quarter ounce of yeast ↝ Yeast [Not included in a food category]

for the mould

butter, previously spread with butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

let the pistachio kernels be scalded, remove the hulls, split each kernel into four strips, and place these aside in a small basin.
The candied orange-peel must then be shred into small thin narrow strips, and put with the pistachios.
Next, remove the hulls from the almonds, wash and pound them into a very soft paste (adding a few drops of water to prevent them from becoming oily), then mix them with the cream, and after they have steeped for half an hour, let the whole be rubbed through a tammy, the same as a purée, and kept in a very cool place until wanted for use.
For mixing this cake, follow in all respects the directions given for the German kouglauff (No. 1272), adding the pistachios and orange-peel after lining the mould with the plain paste; the yeast must be dissolved in a little tepid water, and the almonds and cream added cold.
It should be baked nearly of the same colour as a Savoy cake.

Note

It is necessary to put all these cakes back in the oven for two or three minutes, after they are turned out of the mould, to prevent them from being shrivelled on the surface, or from otherwise shrinking and falling in, which is unavoidably the case when any steam has collected upon them.

Original Text

PARISIAN CAKE.
the usual way (see Brioche, No. 1269), and while it is rising, prepare the paste as follows:—
Place the remainder of the flour on the marble slab, spread it out in the centre to form the well, place in this the salt, and sugar (with a very little water to dissolve the salt), the butter, and eggs, and pro-ceed to mix these thoroughly in the same way as brioche; just before adding the sponge, mix in the maraschino and the whipped cream. The paste must be instantly lifted into an appropriate-sized mould, previously spread with butter, and deposited in a comparatively cool place to rise, or ferment in the usual manner; as soon as it has nearly reached the surface of the mould, stick a band of paper round the edge, and put it in the oven to bake, at a very moderate heat; remem-bering that an essential characteristic of this kind of cake, is a light colour.
It is customary to eat the Compiègne cake hot, and it is served in various ways. When turned out of the mould, a small piece should be taken out of the centre of the top, and a few glasses of maraschino poured in through the opening; or the cake may be cut up in hori-zontal slices half an inch thick, and previously to putting them together again, some apricot marmalade may be placed between each. Dried cherries and angelica may be introduced in the composition of these cakes, previously to their being baked.
1272. GERMAN KOUGLAUFF.
INGREDIENTS :—Two pounds of flour, one pound and a quarter of butter, eight whole eggs, and eight yolks; one and a quarter ounce of German yeast, four ounces of sugar, half an ounce of cinnamon powder, and grated lemon-peel, or the rind of lemon rubbed on lump sugar, and afterwards scraped off, half an ounce of salt, half a pint of single cream, and six ounces of Jordan almonds.
First, place the butter in a convenient-sized tin kitchen pan, and work it with a clean wooden spoon for about ten minutes, by which time the butter should present the appearance of a thick cream. The cinnamon, lemon and sugar, the pounded sugar, about one-fourth part of the flour, and three eggs should then be added, and the whole quickly worked together for a few minutes; then add the remainder of the flour and eggs gradually, still continuing to work the paste with the wooden spoon. When the whole has been used up, spread the paste out in the centre, and add the yeast (previously dissolved with the salt in the cream made tepid for the purpose); work the whole thoroughly, then pour this batter into a large mould, previously spread with butter, split the almonds, and place them round the inside of the mould in close order. Bake the kouglauff in an oven of moderate heat. Its colour should be of a bright reddish yellow.
In Germany, it is customary to shake some cinnamon sugar all over this kind of cake as soon as it is turned out of the mould.
1273. PARISIAN CAKE.
INGREDIENTS :—Two pounds of flour, twenty ounces of butter, six ounces of sugar, eight whole eggs and eight yolks, one pint of single cream, eight ounces of Jordan almonds, and two ounces of bitter ditto, eight ounces of pistachio kernels, four ounces of candied orange-peel, half an ounce of salt, one and a quarter ounce of yeast.
First, let the pistachio kernels be scalded, remove the hulls, split each kernel into four strips, and place these aside in a small basin. The candied orange-peel must then be shred into small thin narrow strips, and put with the pistachios. Next, remove the hulls from the almonds, wash and pound them into a very soft paste (adding a few drops of water to prevent them from becoming oily), then mix them with the cream, and after they have steeped for half an hour, let the whole be rubbed through a tammy, the same as a purée, and kept in a very cool place until wanted for use.
For mixing this cake, follow in all respects the directions given for the German kouglauff (No. 1272), adding the pistachios and orange-peel after lining the mould with the plain paste; the yeast must be dissolved in a little tepid water, and the almonds and cream added cold. It should be baked nearly of the same colour as a Savoy cake.
Note.—It is necessary to put all these cakes back in the oven for two or three minutes, after they are turned out of the mould, to pre-vent them from being shrivelled on the surface, or from otherwise shrinking and falling in, which is unavoidably the case when any steam has collected upon them.

Notes

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