CookEat Recipe

Victoria Cakes

Name: Victoria Cakes
Ingredients: 2 Ounce Almond — Almonds before two-minute blanch/skin; source unit: ounce; 2 Tablespoon Kirsch — Kirsch for almond paste; source unit: tablespoon; 0.5 egg white Egg white — Additional egg white HALF, not one whole egg in batter; source unit: egg white; 3 Ounce Caster sugar — Fine sugar in cake; source unit: ounce; 0.5 Saltspoon (source measure) Salt — Salt in cake; source unit: saltspoon; 1 Egg — Whole fresh egg for cake; 3 Egg — Additional fresh eggs SEPARATED, all three yolks and whites used; 2 Ounce Flour — Flour in cake; source unit: ounce; 6 Teaspoon Rum — Rum finish, ONE teaspoon EACH six cake; source unit: teaspoon; 2 Gill Double cream — Double cream, LIQUID before whipping; source unit: gill; 1 Teaspoon Vanilla essence — Vanilla essence in cream; source unit: teaspoon; 2 Ounce Icing sugar — Powdered sugar in cream; source unit: ounce; 0.5 Pint Strawberry — Small fresh strawberries, picked/washed/dried before mixing; source unit: pint; Butter — Butter for lightly greasing six savarin moulds

Six almond-kirsch savarin cakes soaked with rum and filled with strawberry whipped cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1379. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use six oven-safe individual savarin moulds of identified capacity; bake cake/egg matrix to safe verified 74°C and fully set crumb rather than depend on twenty-five minutes alone. Cool before filling; wash/dry berries and handle cream under refrigeration. Keep 2tbsp kirsch in almond paste distinct from 6tsp rum after baking. Limites : Savarin mould capacity, almond blanch/skin loss, half-white measurement, cake rise/rum absorption, whipped cream volume, strawberry size, oven temperature and filled-cake holding unknown.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

2 Ounce AlmondAlmonds before two-minute blanch/skin; source unit: ounce
2 Tablespoon KirschKirsch for almond paste; source unit: tablespoon
0.5 egg white Egg whiteAdditional egg white HALF, not one whole egg in batter; source unit: egg white
3 Ounce Caster sugarFine sugar in cake; source unit: ounce
0.5 Saltspoon (source measure) SaltSalt in cake; source unit: saltspoon
1 EggWhole fresh egg for cake
3 EggAdditional fresh eggs SEPARATED, all three yolks and whites used
2 Ounce FlourFlour in cake; source unit: ounce
6 Teaspoon RumRum finish, ONE teaspoon EACH six cake; source unit: teaspoon
2 Gill Double creamDouble cream, LIQUID before whipping; source unit: gill
1 Teaspoon Vanilla essenceVanilla essence in cream; source unit: teaspoon
2 Ounce Icing sugarPowdered sugar in cream; source unit: ounce
0.5 Pint StrawberrySmall fresh strawberries, picked/washed/dried before mixing; source unit: pint
ButterButter for lightly greasing six savarin moulds

Method

Steps

Step 1
Blanch TWO OUNCES almonds in boiling water TWO MINUTES, drain, skin and pound with TWO TABLESPOONS kirsch and HALF the white of an ADDITIONAL egg to a paste. Mix in THREE OUNCES fine sugar, HALF SALTSPOON salt and ONE whole egg for THREE MINUTES.
Step 2
Add yolks from THREE more separated eggs and TWO OUNCES flour; mix FIVE MINUTES. Beat the THREE retained whites to stiff foam and fold gently. Lightly butter SIX individual savarin moulds, divide actual batter equally and bake for source TWENTY-FIVE MINUTES, extending to a fully set safe egg-cake endpoint 74°C.
Step 3
Pour ONE TEASPOON rum over EACH baked cake (SIX TEASPOONS total), cool, unmould cold. Whip TWO GILLS LIQUID double cream to firm foam; mix in ONE TEASPOON vanilla, TWO OUNCES powdered sugar and HALF PINT small berries picked, washed and dried. Divide finished cream/berries among six cake centres and serve chilled.

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