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Mrs Harris Gâteau
Mrs Harris Gâteau Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3154. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify vanilla marrons product, use No1652 pasteurized egg white and safe cake centre; avoid folded-napkin food contact. Limites : Marrons form/composition, pan size, icing coverage and half-cherry count unverified.
Method
Steps
Step 1
Sieve four-ounce identified vanilla marrons, beat with sugar and rum five minutes. Add THREE yolks one by one, mix in FIRST ounce flour. Whip FOUR whites stiff, fold in with SECOND ounce flour and one-ounce soft butter; use four shell eggs total if separating three and reserving a fourth yolk separately.
Step 2
Butter pan and paper base with recorded amount, fill and bake twenty-five-minute historical guide to safe egg-rich cake centre. Rest ten minutes, unmould on food-safe rack and remove paper. Make No1652 once using verified pasteurized white, sugar and vanilla warmed gently five minutes; measure and pour FINISHED icing over cake, decorate with separately counted candied half cherries, cool safely and serve.
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