| How To Cook: |
|
|
1. Prepare 2 round 10-inch tins by lining with greased greaseproof paper. Make the Jap cake base by beating the egg whites very stiffly, adding the sugar, ground nuts and flours, and mixing lightly.
|
2. Divide the mixture into 2 equal parts, and spread each in one of the 2 round tins. Cook in a moderate oven (350°F).
|
3. Take off the paper from the base by moistening it with water, and, if necessary, finish drying the cakes in a slow oven. (These Jap cakes may be stored in an airtight tin.)
|
|
FOR THE GENOESE SPONGE:
|
1. Put the eggs, sugar and salt in a basin over hot water and beat until the mixture is light and thick (about 15 minutes).
|
2. Add the mixed and sieved flours and baking powder, folding in delicately.
|
3. Put into a greased and lined to-inch cake tin and cook in a moderate oven (350°F) for 40 - 45 minutes.
|
|
TO MAKE THE BUTTER CREAM:
|
1. Cream the butter and stir in the sieved icing sugar, then add a few drops of coloring to give a pale rose tint, and then finally add the Kirsch and mix well.
|
|
TO ASSEMBLE THE CAKE:
|
1. Spread one Jap cake with butter cream. Sprinkle the Genoese sponge with Kirsch to flavor and put on to the Jap cake.
|
2. Spread the top of the sponge thickly with butter cream and cover with the second Jap cake, pressing this in place with a plate, to keep the gateau even and flat.
|
3. Cover the top and sides with butter cream.
|
4. Stick blanched and toasted almonds round the sides and dredge the top with lightly toasted ground almonds.
|
5. Dust the surface generously with icing sugar, then, using the back of a knife; mark the sugar with a diamond pattern-the traditional decoration.
|
Translate this recipe: