Cremona Cake

Cremona Cake

Ingredients:
Ground rice, ground maize, sugar, one orange, eggs,
salt, cream, Maraschino, almonds, preserved cherries.
weigh three eggs, and take equal quantities of castor sugar,
butter, ground rice and maize (the last two together); make a light
paste with them, but only use one whole egg and the yolks of the
two others, add the scraped peel of an orange and a pinch of salt.
Roll this paste out to the thickness of a five-shilling piece,
colour it with the yolk of an egg and bake it in a cake tin ina
hot oven until it is a good colour, then take it out and cut it
into four equal circular pieces. Have ready some well-whipped
cream and flavour it with Maraschino, put a thick layer of this on
one of the rounds of pastry, then cover it with: the next round,
on which also put a layer of cream, and so on until you come to the
Jast round, which forms the top of the cake. Then split some
almonds and colour them in the oven, cover the top of the cake with
icing sugar flavoured with orange, and decorate the top with the
almonds and preserved cherries.
No. 217. cake alla Tolentina
cooking - 200 Recipes for Italian Dishes (Share Me).txt
TnGe BOL See: Sponge-cake, jam, brandy or Maraschino, cream, pine-
apple.
Make a medium-sized sponge-cake; when cold cut off the top and
scoop out all the middle and leave only the brown case; cover the
outside with a good coating of jam or red currant jelly, and
decorate it with some of the white of the cake cut into fancy
shapes. Soak the rest of the crumb in brandy or Maraschino and mix
it with quarter of a pint of whipped cream and bits of pineapple
cut into small dice; fill the cake with this; pile it up high in
the centre and decorate the top with the brown top cut into fancy
shapes.
No. 218. Riso all'Imperatrice