110 Cake, Solferino

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 (7)
cake
apricot sauce
serving suggestion
Instructions (8)
  1. Mix 4oz. very finely shredded orange and lemon peel with 8oz. savarin dough.
  2. Half fill a Solferino mould (something like a trois frères border mould) with the mixture.
  3. Let it stand on the stove till the dough rises and fills the mould completely.
  4. Bake in a moderate oven.
  5. Pour over this some apricot sauce.
  6. To make the apricot sauce: boil 3lb. of apricot jam for a few minutes with a gill of water, then rub through a sieve, and flavour with any liqueur to taste.
Serving suggestion
  1. This cake, though delicious as a cake, makes an even nicer sweet if served with the centre filled with flavoured whipped cream and a garnish of fruit tossed in syrup, either hot or cold.
  2. The same remark applies to Mexican and other cakes of the same kind.
Original Text · last edited 4 days ago
110 BREAD, CAKES, AND BISCUITS. Cake, Solferino.—Mix 4oz. very finely shredded orange and lemon peel with 8oz. savarin dough, then with this half fill a Solferino mould (something like a trois frères border mould), and let it stand on the stove till the dough rises and fills the mould completely, then bake in a moderate oven. Pour over this some apricot sauce, i.e., 3lb. of apricot jam boiled for a few minutes with a gill of water, then rubbed through a sieve, and flavoured with any liqueur to taste. This cake, though delicious as a cake, makes an even nicer sweet if served with the centre filled with flavoured whipped cream and a garnish of fruit tossed in syrup, either hot or cold. The same remark applies to Mexican and other cakes of the same kind.
Notes
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