CookEat Recipe
Biscuit Mousseline
Arrowroot-lemon sponge with sweet almonds, post-bake rum and twelve cut pieces. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1841. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Egg-containing cake must bake through; rum remains alcoholic unless evaporated. Limites : Pan butter, dusting sugar, cooling time and final moisture unknown.
Method
Steps
Step 1
Whisk six yolks with grated rind of one lemon, juice from HALF that lemon and four ounces sugar for ten minutes. Beat corresponding six whites stiff and gently fold into yolks with 1.5 ounces arrowroot for one minute.
Step 2
Line an eight-inch-square lightly buttered pan with buttered paper. Spread batter, add two ounces unpeeled sweet almonds and tablespoon separate sugar; bake printed twenty-five minutes until set.
Step 3
Pour half gill rum evenly on hot cake, cool, invert, remove paper, dust with unmeasured powdered sugar and cut into TWELVE equal pieces. Serve on a food-safe plate/liner rather than napkin food contact if selected.
Step 4
Preparation information: Eight-inch-square pastry pan — 1.
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