Fig Layer Cake

Gateau aux Figues

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Layers of Sponge Cake
  • A Pound of Chopped Figs
  • A Cupful of Sugar
  • ½ Cupful of Water

Method

Make a layer cake — any good White, Sponge or Cream. Bake in tins. Boil one pound of chopped Figs, one cup of sugar, and one-half cup of water, till the Figs form a jelly. Spread, when cool, between the layers of Cake, while they are still hot.