(You may, if you like, spread out the mixture on a flat dish
and line the mould with your hands, but the sugar must be kept
hot.) Then take it out of the mould and decorate it with castor
sugar, pistacchio nuts, and preserved fruits. Fill this case with
whipped cream and preserved fruits or fresh strawberries.
No. 215. Crema tartara alla Caramella (Caramel Cream)
Ingredients: Cream, eggs, caramel sugar, vanilla or lemon
flavouring.
Boil a pint of cream and give it any flavour you like. When cold,
add the yolks of eight eggs and two tablespoonsful of castor sugar,
mix well and pass it through a sieve; then burn some sugar to a
caramel, line a smooth mould with it and pour the cream into it.
Boil in a bain-marie for an hour and serve hot or cold.
No. 216. Cremona Cake
Ingredients: Ground rice, ground maize, sugar, one orange, eggs,
salt, cream, Maraschino, almonds, preserved cherries.
Weigh three eggs, and take equal quantities of castor sugar,
butter, ground rice and maize (the last two together); make a light
paste with them, but only use one whole egg and the yolks of the
two others, add the scraped peel of an orange and a pinch of salt.
Pages:
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254