Vera Cruz, Gâteau

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Cream together butter and caster sugar.
  2. Work in one by one the yolks of twelve eggs.
  3. Add finely shred preserved or candied fruit.
  4. Add a few drops of essence of vanilla.
  5. Add a tablespoonful each of rum and kirschwasser.
  6. Alternately add the stiffly whipped whites of four eggs with crème de riz (very fine ground rice).
  7. Mix this all well together.
  8. Pour it into a well buttered Solferino mould.
  9. Bake in a moderate oven.
Original Text · last edited 4 days ago
Vera Cruz, Gâteau.—Cream together 6oz. each of butter and caster sugar, then work in one by one the yolks of twelve eggs, 3oz. finely shred preserved or candied fruit, a few drops of essence of vanilla, a tablespoonful each of rum and kirschwasser, and lastly the stiffly whipped whites of four eggs alternately with 6oz. crème de riz (very fine ground rice). Mix this all well together, pour it into a well buttered Solferino mould, and bake in a moderate oven. A Solferino mould is a large and rather decorated border mould, somewhat like those used for savarin cakes.
Notes
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