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Almond Refrigerator Cake
3/4 cup butter 1 1/4 cups confectioner's sugar (sifted) 1/2 teaspoon almond extract 3 egg yolks, well beaten 3 egg whites, beaten stiff 1/2 pt. whipping cream 1 cup toasted almonds, finely chopped 1 1/2 dozen macaroons 1 1/2 dozen lady fingers Beat to a cream the butter, adding sugar, almond extract and well beaten yolks of eggs. Have cream whipped and in refrigerator. Into the butter mixture, fold egg whites and whipped cream. Line a three pint mold with waxed paper and put a layer of macaroons in the bottom, interspersing them, if liked, with toasted almonds. Line the sides with lady fingers, arranging them vertically. Put half the cream mixture into the mold and a layer formed by the remaining macaroons, then the rest of the cream mixture. Leave in electric refrigerator for 24 hours. Serve with whipped cream. Serves twelve.
This is a classic icebox cake, but its structure depends entirely on raw egg — three yolks and three whites are folded in and the mixture is never heated at any stage. The notes below explain that problem and clarify the period's ingredients and equipment.
- Raw egg is the whole binderThe butter-sugar base is set only by beaten yolks and whites and by chilling. Nothing in the method reaches a temperature that would destroy Salmonella; 24 hours in a refrigerator holds bacteria in check at best and does not kill them. For a dessert of this kind, use a current recipe written for uncooked egg.
- Twelve servings, uncookedThe yield makes the risk worse rather than better: a single contaminated egg is distributed through twelve portions of a dessert that will be served cold to whoever is at the table, including anyone pregnant, elderly or immune-compromised.
- "Electric refrigerator"The phrase dates the book. Domestic units of the period were generally less consistent in temperature than a modern appliance, and the long hold would have served to firm the butter mixture as well as to keep it cold.
- MacaroonsGiven the almond flavouring, these are most likely the crisp almond kind rather than a soft coconut drop or the French macaron; the recipe does not specify. Crisp ones absorb moisture and give the layers structure.
- Lady fingersUse a firm, dry sponge finger rather than a soft cake-like one; the dry sort stands upright against the mould wall and holds its shape after a day in the cold.
- The mouldA three-pint mould is about six cups — a standard loaf tin or a charlotte mould of that capacity. Lining with waxed paper is what allows the whole thing to be lifted out and unmoulded intact.
- Toasted almondsToast the cup of almonds until they smell nutty and colour lightly, then cool completely before chopping; warm nuts will soften the butter mixture they are scattered into.