Home › The Principles of Cookery › Gateau Russe

Gateau Russe

Beat eight eggs well together (yolks and whites) for twenty minutes, add eight ounces of sifted sugar, stirring all the time, a tea-spoonful of baking-powder, and eight ounces of flour. Pour into shallow tins greased and papered, and bake for five minutes. Turn out on paper with sifted sugar. When cold, cut the cake into rounds of whatever size required, put one on top of the other, with a layer of apricot jam between each round. Cut the centres out of the three top rounds. Decorate the sides with a trellis of sugar-icing, fill the centre with whipped cream, and border with green preserved fruit cut into patterns of stars, diamonds, and triangles.