Chocolate Turban (Swiss)

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 60 min Total: 60 min
Yield
12.0 persons
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Stir in a large basin the yolks of twelve eggs, together with 1/2lb. of pounded sugar, 1/2lb. of grated chocolate and of pounded almonds respectively, 1/2lb. of butter melted or beaten to a cream, and a pinch of pounded vanilla.
  2. Work this paste for half an hour.
  3. Add 6oz. of fecula (potato flour), and stir for ten minutes more.
  4. Whip the whites of the eggs to a froth, beat them lightly into the paste, and put it all into a fancy mould of lined copper.
  5. Set it first of all in a moderate oven and increase the heat by degrees.
  6. This cake should bake for one hour.
Original Text · last edited 4 days ago
Chocolate Turban (Swiss).—Stir in a large basin the yolks of twelve eggs, together with ½lb. of pounded sugar, ½lb. of grated chocolate and of pounded almonds respectively, ½lb. of butter melted or beaten to a cream, and a pinch of pounded vanilla. Work this paste for half an hour, then add 6oz. of fecula (potato flour), and stir for ten minutes more. Whip the whites of the eggs to a froth, beat them lightly into the paste, and put it all into a fancy mould of lined copper. Set it first of all in a moderate oven and increase the heat by degrees. This cake should bake for one hour. Half these quantities can be used if desired; this is for twelve persons.
Notes
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