Home › The Principles of Cookery › Rink Cake

Rink Cake

Take three-quarters of a pound of fresh butter, beat it up, and add to it three-quarters of a pound of sugar, one pound of flour, the yolks of seven eggs and the whites of four beaten to a snow. When these ingredients are thoroughly incorporated, butter a sheet of white paper, and spread the paste upon it rather thinly; have ready some almonds blanched and slice; lay them upon the paste in rows, strewing currants between; strew sifted sugar over the whole. When the cake is baked of a light-brown colour, cut it into squares while warm, in such a way that there will be almonds and currants on each square. Remove the paper quickly.