Paris Cake

Paris Cake. Paris cake is a sandwich of brandy butter (see Sweet Sauces) spread on slices of Genoa cake. The cake when put together again is brandy-buttered outside also, and covered with chopped pistachios; or you can use brandy butter chocolate-flavoured for the outside, instead of pistachios. For the inside (i.e.) between the cake slices, flavour one layer of brandy butter with chocolate, another with pistachio, and colour a third with cochineal or leave plain. Get each of these mixtures ready in a separate basin before you begin. If you wish the brandy butter chocolate-flavoured prepare the chocolate as follows: Have it good and vanilla-flavoured, add ¼ lb. sugar to 1 lb. chocolate. Boil the sugar to “snap,” do not let it burn, then add the chocolate, stir all the time it cooks till it runs from the spoon. Then let it cool, and add it to the brandy butter.