(3236). Compiegne Cake (Gateau Compiegne)

Dilute three-quarters of an ounce of compressed yeast in a vessel with one gill of warm milk: strain, return it to the vessel and incorporate five ounces of flour to make a soft leaven; put this on a floured table, mold and replace it in the vessel after cleaning it out well; cover over with a cloth and leave in a mild temperature to rise to double its size. In another vessel place three-quarters of a pound of flour, form a hole in the center and in it lay an ounce of sugar and a heavy pinch of salt (according to the saltiness of the butter),. two eggs, eight yolks and six ounces of butter. Mix all well together to form into a paste, working it forcibly for a few moments in order to give it body, then add slowly one gill of rich cream; continue to work the paste until it has plenty of body, then mix in the leaven very lightly, also one pint of well-drained whipped cream. Butter a large plain cylindrical mold (Fig. 150) seven inches in diameter by seven inches high: fill it up three-quarters with the above paste and leave it in a mild temperature until quite full; stand it ou a pie plate and push it carefully into a very slack oven. It should take an hour and a half to an hour and three-quarters to bake; take it out as soon as done, invert it on a grate and let cool off.

Dress on a folded napkin to serve.

(3239). Genoese Cake (Gateau Genoise)

Butter a pound cake mold and line it with paper. Have one pound of sugar, part of it being flavored with vanilla (No. 3165), in a basin with sixteen whole eggs; whip this till light, warming the preparation over a slow fire. To have this attain a proper degree of lightness it will be necessary to whip for at least forty minutes, then mix in one pound of sifted flour, and lastly half a pound of melted butter. Fill the mold three-quarters full with this, and bake in a slack oven for an hour and a quarter. Remove, unmold on a grate and cool thoroughly. Then pare it very straight and cover with a layer of apricot marmalade (No. 3675); ice with vanilla fondant (No. 58). After the icing has dried thoroughly slip the cake on a dish and decorate either with royal icing or fanciful cuts of fruits; surround with a circle of preserved plums and cherries.

(3240). Gugelhopfen (Cougloff)

Butter well the inside of a baba mold having fluted sides; decorate the interior with halved almonds and keep it cool. Form a hollow in the center of four ounces of sifted flour; in it lay half an ounce of yeast, diluting it little by little with a small quantity of tepid milk; mix both flour and liquid slowly together to obtain a soft paste; gather it all up, lay it on the table and form into a ball, cutting a cross on top; place in a basin, cover with a cloth and leave in a mild temperature to have it rise to double its volume. In another vessel work ten ounces of butter with a spatula to a light cream. Lay three-quarters of a pound of flour in a circle on the table; in the center put one ounce of sugar and a little salt; dissolve these with a little water, then add four whole eggs and four separate yolks; mix the whole well and knead the paste vigorously to have it smooth with plenty of body, proceeding the same as for a baba paste; add slowly a gill and a half of good cream; continue to knead the paste until it is quite glossy, then add the butter slowly, knead once more for a few moments, put in the leaven and mingle all well together, then add four ounces of seeded Malaga raisins.

As soon as all the ingredients are perfectly combined lay the paste in the mold to reach to two-thirds of its height and set it in a mild temperature until it raises to the top. Place the mold on a baking pan and bake in a slack oven for two hours; unmold on a wire grate.