Princess Christian Timbal

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the timbal mould
for the timbal
for the pipe of the mould
for the outside of the cake-tin
for glazing
for ornamenting
for the bottom
Instructions (10)
  1. Brush over a special timbal mould with warm butter, and dust it over with castor sugar and fine flour mixed together in equal quantities.
  2. Three parts fill it with the orange cake mixture prepared as below.
  3. Put a band of well-buttered paper in the pipe of the mould, and in the centre of it put a large raw potato or something of a similar shape to keep the paper in place.
  4. Surround the outside of the cake-tin with a band of buttered paper that has been similarly dusted over with castor sugar and fine flour.
  5. Place the mould on a baking-tin in a very moderate oven for about forty-five to fifty minutes.
  6. Then take it from the oven and let the cake remain in the tin until somewhat cold.
  7. Turn it out when ready, glaze it over with Maraschino glace (see recipe).
  8. Ornament it (as shown in engraving) with chocolate and Maraschino flavoured Vienna icing (see recipe), using a forcing bag and fancy pipe for the purpose.
  9. Arrange the timbal on a nougat paste bottom (see recipe).
  10. Ornament this prettily with the icing, and place some of Fry's Chocolate Varieties.
Original Text
Princess Christian Timbal Timbale à la Princesse Christian Brush over a special timbal mould with warm butter, and dust it over with castor sugar and fine flour mixed together in equal quantities, and three parts fill it with the orange cake mixture prepared as below; put a band of well-buttered paper in the pipe of the mould, and in the centre of it put a large raw potato or something of a similar shape to keep the paper in place; surround the outside of the cake-tin with a band of buttered paper that has been similarly dusted over with castor sugar and fine flour, and place the mould on a baking-tin in a very moderate oven for about forty-five to fifty minutes; then take it from the oven and let the cake remain in the tin until somewhat cold; turn it out when ready, glaze it over with Maraschino glace (see recipe), ornament it (as shown in engraving) with chocolate and Maraschino flavoured Vienna icing (see recipe), using a forcing bag and fancy pipe for the purpose; arrange the timbal on a nougat paste bottom (see recipe), ornament this prettily with the icing, and place some of Fry's Chocolate Varieties
Notes
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