Nantes Cake (Gâteau de Nantes)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Make one pound of puff paste, roll it out into a large sheet, and then cut it in three or four pieces about the size of a dinner plate, wet each piece, place them one on top of the other on a wet baking tin, and then cut it out in a round about six inches in diameter.
  2. This can be done by placing a plate of the desired size on the top of the paste and cutting it round with a knife; take a smaller sized plain round cutter, and cut through two of the layers of paste, leaving about two inches of the paste as a border; leave the two bottom layers uncut; remove the cut out centres of the top layers, and brush over the edges and top of the paste with whole beaten up egg; cut out with a little knife any pretty design round the edge.
  3. Prepare an almond paste and put it in the centre of the paste, put it in a moderate oven to cook for about five minutes, then open the oven door, and dust the cake over with icing sugar by means of a dredger, and let it continue cooking for about half an hour, then take it out of the oven, pour a little Royal Icing on the top of the almond mixture, replace the cake in the oven, and let it cook for about ten to fifteen minutes until the icing is a pretty fawn colour, then take up, dish on a paper or napkin, and serve for a sweet for dinner or luncheon, or for a supper dish.
Original Text
Nantes Cake. (Gâteau de Nantes.) Make one pound of puff paste, roll it out into a large sheet, and then cut it in three or four pieces about the size of a dinner plate, wet each piece, place them one on top of the other on a wet baking tin, and then cut it out in a round about six inches in diameter. This can be done by placing a plate of the desired size on the top of the paste and cutting it round with a knife; take a smaller sized plain round cutter, and cut through two of the layers of paste, leaving about two inches of the paste as a border; leave the two bottom layers uncut; remove the cut out centres of the top layers, and brush over the edges and top of the paste with whole beaten up egg; cut out with a little knife any pretty design round the edge. Prepare an almond paste and put it in the centre of the paste, put it in a moderate oven to cook for about five minutes, then open the oven door, and dust the cake over with icing sugar by means of a dredger, and let it continue cooking for about half an hour, then take it out of the oven, pour a little Royal Icing on the top of the almond mixture, replace the cake in the oven, and let it cook for about ten to fifteen minutes until the icing is a pretty fawn colour, then take up, dish on a paper or napkin, and serve for a sweet for dinner or luncheon, or for a supper dish.
Notes
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