Mrs. A. B. Marshall's Gateau Trouville

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
cake base
filling
icing
border mould
Instructions (11)
  1. Slice off the bottom of the sponge cake about half an inch thick.
  2. Scoop out all the inside, leaving a shell about three quarters to an inch thick.
  3. Fill the shell with any rich fruit compote, fruit fool, etc., you choose.
  4. Ice the filled cake as cold as it can be without being actually frozen.
  5. Press the bottom back into place.
  6. Ice the whole cake over with maras-chino glace.
  7. Garnish the cake as the glace sets, as you please, to suit the filling.
  8. Have ready a border mould of ice to fit the cake, of any water (or cream, if liked) ice to suit.
  9. Dish the ice mould.
  10. Slip the cake onto the ice mould.
  11. Serve at once.
Original Text · last edited 4 days ago
Another pretty cake is Mrs. A. B. Marshall's Gateau Trouville. For this, choose a melon-shaped sponge cake, slice off the bottom about half an inch thick, and scoop out all the inside, leaving a shell about three quarters to an inch thick, then fill this up with any rich fruit compote, fruit fool, etc., you choose; after this has been iced as cold as it can be without being actually frozen, press the bottom back into place, and ice the whole cake over with maras-chino glace, garnishing this as it sets, as you please, to suit the filling; have ready a border mould of ice to fit the cake, of any water (or cream, if liked) ice to suit, dish this, slip the cake on to it, and serve at once. Evidently the fillings and the stand of this cake can be varied to any extent.
Notes
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