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Cakes and Pastry

Gâteau Napolitaine is a cake composed of thin round pieces of a paste of pounded almonds, flour, butter, yolks of eggs, etc., spread with preserve and piled one on the other. It may be garnished with pistachio nuts, or masked with the preserve, or glazed with sugar icing.

Served with cream, it is called Gâteau Napolitaine à la Chantilly. à la Compiègne is a light cake cut in slices, spread with apricot marmalade, and put together again. à la Victoria a cake with dried cherries, citron, etc.; served with almond custard. d'amandes a cake of ground almonds, eggs, sugar, etc. Baked in a shallow mould lined with paste, it is called Gâteau Saint-Charles. de pistaches is made in the same way with pistachio nuts instead of almonds.

Saint Louis a light cake of flour, butter, whites ENTREMETS. of eggs and pounded almonds, in a shell of paste; sprinkled with chopped almonds.

Gâteau de Moka is a coffee cake, served with cream. à la Monico is composed of layers of chocolate cake, and of a cake with almonds and cherries, spread with preserve, and the whole covered with chocolate icing and decorated with pink and white icing. de riz-rice cake. Served au caramel it has burnt sugar sauce. de riz à la bourgeoise-a rice cake baked in a mould lined with breadcrumbs; served with any fruit sauce. de semoule-semolina cake. Served with cream it is called à la crème.

Baba au rhum—a light cake made with yeast, with sultana raisins, citron, etc., baked in a mould decreasing in stages, and served with a sauce of apricot syrup and rum. It is sometimes called Baba à la Polonaise. À la Parisienne it is soaked with syrup, covered with a purée of apricots, and decorated with dried fruit; served with a compote of fruit and cream in the centre.

Brioches à la crème are light yeast cakes served with cream. If served with stewed fruit they are called Brioches aux fruits.

Savarin is another light cake made with yeast.

Aux fruits it is served with stewed fruit.