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Fruit Cake a la Maria / Gateau aux Fruits £ la Marie

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Three eggs, four tablespoonfuls of powdered sugar, four table¬
  • • None spoonfuls of melted butter, four tablespoonfuls of flour, one tea¬
  • • None spoon of Royal Baking Powder, one teaspoon of lemon extract, and
  • • None two cups of fruit.

Instructions

Step 1. in an enamel bowl; add the sugar gradually, beating it rapidly to a

Step 2. souffle; add the melted butter slowly [that must not be hot]. Beat

Step 3. the white to a stiff* meringue; add part of the white, then the flour

Step 4. and baking powder, lemon extract, and stir until smooth, then add

Step 5. the rest of the white. Put it in a medium cake tin and bake

Step 6. in a quick oven, time from ten to twelve minutes; turn out, split in

Step 7. two, put the top part on the baking sheet, turning the cut side up,

Step 8. and spread it heavily with the fruit; put the second layer on the top

Step 9. and spread it again with the fruit. With a fancy tube decorate it

Step 10. with the meringue all around and in the middle with checkers. Serve with whipped cream. In place of meringue it can also be

Step 11. decorated with whipped cream and then leaving the extra whipped cream out.