325. Preserve Cake

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

This style of cake is exceedingly simple, and admits of great variation. You must make half a pound of puff paste (No. 315A), take one third of it and roll it out several times so as to deaden it, then mould it round with your hands to the shape of a ball, roll it out fiat to the thickness of a crown, lay it on a baking-sheet, put On it marmalade, or any other preserve, a quarter of an inch thick, reserving about one inch all round of paste to fix the cover on, then roll out the remainder of the paste to the same shape, it will of course be thicker; wet the edges of the bottom, and lay the cover on it; press it so that it sticks, cut neatly round the edges, and make a mark with the back of a knife about a quarter of an inch deep and half an inch part all round; egg over, and lightly mark any fanciful design with the point of a knife on the cover; bake in a very hot oven for twenty minutes; when nearly done, sprinkle some sugar over, frost it with a hot shovel, and serve cold.