Gateau à la Rose, au café

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 (9)
Variante
Instructions (9)
  1. Slice a round rose cake horizontally into four slices, and divide each of these into four.
  2. Spread each thickly with either clotted or very thickly whipped cream strongly flavoured with maraschino and rose water.
  3. Cut off the point of each piece.
  4. Build up the cake again, alternating the pieces so that the centre of the higher layer comes over the join of the lower one, and so on till the cake is back into shape.
  5. Arrange a wreath of crystallized rose leaves round the top.
  6. Fill up with white coffee ice flavoured with maraschino.
Variante
  1. Use two cakes, say a rose cake and a white sponge.
  2. Build up these differently coloured layers as before.
  3. Fill up with an angel cream ice, into which you have mixed all kinds of crystallized flowers.
Original Text · last edited 4 days ago
Gateau à la Rose, au café.—Slice a round rose cake horizontally into four slices, and divide each of these into four; spread each thickly with either clotted or very thickly whipped cream strongly flavoured with maraschino and rose water, and, after cutting off the point of each of them, build up the cake again, alternating the pieces so that the centre of the higher layer comes over the join of the lower one, and so on till the cake is back into shape; arrange a wreath of crystallized rose leaves round the top, and fill up with white coffee ice flavoured with mara-schino. A very pretty variante of this is to use two cakes, say a rose cake and a white sponge, building up these differently coloured layers as before, and fill up with an angel cream ice, into which you have mixed all kinds of crystallized flowers. This is called Gateau Mille-fleurs.
Notes
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