For the Inside of the Cakes

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a pint of milk, one-half a cup of flour, one cup of sugar and two eggs. Boil the milk and flour together, add the eggs and sugar; flavor the custard with lemon. Now, you must take the first or outside cakes, and split each one gently, so as to place in it the cream or custard, which must be cold before you introduce it. Put into each cake about a teaspoonful of the cream. These are delicious. One-half this quantity makes a large dishful of cakes.