CookEat Recipe
Samaritain Cakes
Six two-layer ring cakes filled with preserved apricot whipped cream and candied cherries. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2244. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Bake the egg-rich cake to 74°C. Whip plain pasteurized dairy cream and measure one finished gill after whipping; no 337 sugar or vanilla is added. Keep filling rum separate from the rum in the cold serving dish, and refrigerate filled cakes if held. Limites : Tin area, cut recovery, raw cream volume, apricot pulp and liquor uptake remain unmeasured. Six assemblies are source output shape, not a guarantee of recovered baked geometry.
Method
Steps
Step 1
Beat FOUR whole eggs with 113 g sugar and HALF teaspoon vanilla essence in a copper basin over controlled range heat TEN minutes. Remove from heat; gently fold in 113 g sifted flour with a skimmer, then 85 g melted butter. Put in a lightly buttered pastry tin and bake for the FIFTEEN-minute guide until the cake centre reaches 74°C. Rest TEN minutes and turn out.
Step 2
Cut TWELVE rounds TWO inches across. Cut ONE-inch centres from SIX rounds ONLY, leaving SIX solid bases and SIX rings.
Step 3
Press SIX preserved apricots through a sieve. Whip plain cold pasteurized dairy cream and measure 118 mL of the FINISHED foam, starting liquid amount unspecified. Mix that foam with the apricot pulp and ONE teaspoon rum. Place each ring on a solid base, divide filling among centres and top EACH with ONE candied cherry.
Step 4
Mix ONE tablespoon EACH Swiss kirsch, maraschino and the SEPARATE rum in a COLD dish. Put the SIX cakes on this liquor, dust a LITTLE powdered sugar and serve. Keep cream-filled cakes cold if held.
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