Dutch Almond Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Blanch and pound the almonds, adding to them a little rose water.
  2. Beat up the yolks.
  3. Add them to the sugar and beat thoroughly together.
  4. Then add the whites, whisked to a stiff froth, and the pounded almonds.
  5. Add the finely crushed biscuits or flour.
  6. Bake in a moderate oven in a German tin lined with greased paper.
Original Text
Dutch Almond Cake 1 lb. sweet almonds ¹⁄₂ oz. bitter almonds 1 lb. powdered sugar 12 eggs 5 table-spoons pounded biscuit or flour Rose water Blanch and pound the almonds, adding to them a little rose water. Beat up the yolks. Add them to the sugar and beat thoroughly together. Then add the whites, whisked to a stiff froth, and the pounded almonds. Add the finely crushed biscuits or flour. Bake in a moderate oven in a German tin lined with greased paper.
Notes
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