Apple Cake k la Patrinella / G£teau aux Pommes & la Patrinella

Step 1. an enamel bowl and add the sugar slowly, beating it to a souffle, then add the melted butter and lemon extract. Beat the whites to a

Step 2. meringue; add part of the whites, then the flour and baking powder,

Step 3. and last add the rest of the whites; fill it in a well-buttered

Step 4. shallow cake plate. Put a ring with slices of apples all around

Step 5. the edge, one resting a trifle on the other, then a ring inside of this

Step 6. one, and then again a ring inside this until the whole top of the

Step 7. cake is covered. These apples must be cooked. Put in a hot

Step 8. oven and bake, time from ten to twelve minutes. Serve with the

Step 9. side of the apples up sprinkled with powdered sugar. This cake

Step 10. can be eaten hot or cold. Serve with whipped cream. Peaches or

Step 11. other fruit can be used in place of apples and named after the fruit a la Patrinella.

Step 12. How to Cook the Apples. Peel tender green apples, cut in

Step 13. four lengthwise, cut away the inside of the apples well and then slice the quarters in three if the apple is a good-sized one. Put in

Step 14. two cups of water one cup of sugar with the juice of a half lemon,

Step 15. and cook with a tight cover for about ten minutes. Leave in the juice until cold before using. Almond Savarin a la Eugenie Savarin aux Amandes a la Eugenie

Step 16. Put the yolks of three eggs in a bowl; add to it four spoons of

Step 17. sugar; stir it to a souffle; add one tablespoon of grated almonds

Step 18. and three spoons of melted butter. Beat the whites of the eggs

Step 19. to a meringue; add half of the whites and four tablespoons of flour, one teaspoon of Royal Baking Powder; mix well, last add

Step 20. the rest of the whites. Fill three quarters full fancy timbale