Cake à la Trouville

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 (11)

sponge mixture

four ounces of castor sugar ↝ Sugars, granulated [Sweets]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three ounces of fine flour that has been passed through the sieve ↝ Flour, semolina, fine [Cereal Grains and Pasta]

mould preparation

a melon mould rubbed over well with cold butter
dusted over with sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]

filling

apricot or any other fruit purée ↝ Apricots, raw [Fruits and Fruit Juices]

glaze

coffee glace

decoration

vanilla cream iced (prepared as below) ↝ Pie, vanilla cream [Cakes and pies]
shredded pistachio ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
dried cherries ↝ Cherries, dried [Dried fruits]
almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (9)

Prepare a sponge mixture: to four ounces of castor sugar add four eggs; heat over boiling water until luke-warm, then remove and whip till cold and stiff, and add, by degrees, three ounces of fine flour that has been passed through the sieve.
Have a melon mould rubbed over well with cold butter and dusted over with sifted flour and put in the mixture.
Put a band of buttered paper round and place it in a moderate oven for about thirty-five to forty minutes.
When the cake looks a pretty golden colour, put a piece of paper over the top, and care must also be taken to prevent the bottom of the cake getting discoloured, say by placing an extra baking tin under it.
When the cake is cooked turn it out, and when cool scoop out the inside of the cake, and rest it in a basket or mould.
Nearly fill up the hollow with apricot or any other fruit purée.
Cut the bottom slice off the piece scooped out of the cake and fix this over the purée to keep it in when the cake is turned over.
Glaze all over with coffee glace, and when cold dish on a border of vanilla cream iced (prepared as below).
When the glace is set, make little incisions all over, and put in them shredded pistachio, dried cherries, and almonds.

Original Text

Cake à la Trouville.
(Gâteau à la Trouville.)
Prepare a sponge mixture, as follows:—To four ounces of castor sugar add four eggs; heat over boiling water until luke-warm, then remove and whip till cold and stiff, and add, by degrees, three ounces of fine flour that has been passed through the sieve; have a melon mould rubbed over well with cold butter and dusted over with sifted flour and put in the mixture; put a band of buttered paper round and place it in a moderate oven for about thirty-five to forty minutes; when the cake looks a pretty golden colour, put a piece of paper over the top, and care must also be taken to prevent the bottom of the cake getting discoloured, say by placing an extra baking tin under it. When the cake is cooked turn it out, and when cool scoop out the inside of the cake, and rest it in a basket or mould, nearly fill up the hollow with apricot or any other fruit purée, cut the bottom slice off the piece scooped out of the cake and fix this over the purée to keep it in when the cake is turned over; glaze all over with coffee glace, and when cold dish on a border of vanilla cream iced (prepared as below); when the glace is set, make little incisions all over, and put in them shredded pistachio, dried cherries, and almonds.

Notes

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