CookEat Recipe
Gâteau, Charles
A walnut and orange sponge moistened with maraschino and kirsch, then coated with pale strawberry icing.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Lightly butter a small square pastry tin with enough room for all the batter to rise. Line its bottom with a piece of buttered baking paper.
Step 2
Shell the twelve whole walnuts, remove every piece of shell and put all their kernels in a mortar with the three ounces caster sugar and freshly strained juice of half an orange. Pound to a fine pulp.
Step 3
Transfer all the walnut pulp to a mixing bowl with the four egg yolks and whisk well for five minutes.
Step 4
Beat the three egg whites to a stiff froth in a separate clean bowl. Fold them gently into the yolk mixture with a skimmer for half a minute. Add the two ounces sifted flour and gently mix the whole together for one minute.
Step 5
Pour all the batter into the prepared tin and bake, beginning checks at twenty minutes, until the centre is set and springs back lightly and a skewer inserted in the centre comes out without wet batter. Continue as needed.
Step 6
Remove the cake from the oven and pour the one tablespoon maraschino liqueur and one tablespoon kirsch over it. Let it cool in the tin, then unmould, peel away the paper and set the cake on a wire rack over a tray.
Step 7
Use the white of one commercially pasteurized shell egg suitable for uncooked dishes. Put the entire white in a small saucepan with the two ounces icing sugar and one tablespoon ready-to-use strawberry syrup. Mix well with a wooden spoon and stir over gentle heat for one minute, only until smooth and warm; do not boil.
Step 8
Remove the icing from the heat and spread all of it over the surface of the cooled cake. Let the coating cool and set, then serve on a dish lined with a folded napkin. Refrigerate the iced cake at 40°F or below if it is not served promptly.
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