Mossaganem

Prepare a little cream cake paste (No.132). Cut some round pieces of white paper four inches in diameter, and butter the edges lightly; lay the paste in a socket pocket and push it to resemble crowns on the edges of these papers, then lay them on a baking sheet; egg over the paste and bake in a slack oven. After removing the crowns detach them from the papers and let cool off; open them all around at their base, and fill them with apricot marmalade (No.3675) pushed through a cornet, then range them in the center of a cold dish on top of each other, alternating each layer with one of frangipane cream with vanilla (No.44), to which pounded almonds and hazel-nut butter have been added. Cover the inside of the hollow formed by the crowns with a thin layer of whipped cream sweetened and flavored with vanilla. With this same cream cover the entire outside of the cake, smooth the surface and decorate with more of the cream pushed through a cornet. At the last moment decorate the hollow with strawberries, sprinkled over with a little thick syrup and maraschino.