Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of sweet almonds
- a pound of powdered sugar^
- a pound of flour^ the yolks of eight eggs^ beat all well together
- ten bitter
- 42 cakbsr
- eight eggs^ beat all well together
Directions
Have a mould made like a melon. Fill it with a Savoy cake, or an almond cake; or make a croquante paste, and press it in your mould, to mark well the shape; then put it into the oven, and take care to loosen it with the point of a knife round the edges, so as to take it out easily. You can make also the paste better by using a p&te de massepains, which is made with sweet and a few bitter almonds, pounded together; put them into a stewpan with some white sugar, and stir them round with a spatula ; when done, make them into a croquante, line your mould, and let it bake a good colour like the other cakes; colour the sides of your cake, and sprinkle nonpareil comfits over it. Serve your croquante garnished with preserves.
GAIEAUX J)E PBOVENCE.
Blanch a pound of sweet almonds with ten bitter, pound them^ moistening with cream or
42 CAKBsr.
milk^ add half a pound of powdered sugar^ and a quarter of a pound of flour^ the yolks of eight eggs^ beat all well together; whisk the whites of the eggs with the rind of a lemon^ grated^ then mix it with your paste^ and put it into a but- tered mould ; bake it an hour in a moderate oven till done.