Mousseline Biscuit

Mix and work eight egg-yolks and two whole eggs in a basin with one pound of sugar; when quite light add two ounces of orange sugar (No. 3165) and continue to stir the preparation for a few moments longer; add four ounces of flour and four ounces of fecula and finally eight stiffly beaten egg-whites. Butter a cylindrical timbale mold, glaze it with icing sugar and fecula, half of each, then fill the mold three-quarters full with the above composition; set it in a very slack oven and let bake for an hour and a half. As soon as the biscuit is done unmold on a grate, leave to cool and afterward pare it very straight; ice over with strawberry icing (No. 102) and dress the cake on a dish. Put into a copper pan five spoonfuls of strawberry pulp and mix into it sufficient orange sugar to form a flowing paste. Heat and when quite hot pour it over five stiffly beaten egg-whites. Just when serving fill the hollow in the cylindrical mold with this preparation, dressing it in the shape of a dome; surround the base of this cream with a circle of preserved cherries and small lozenges of angelica. Arrange around the bottom of the cake some small Genoese cakes (No. 3307) iced with strawberry and cut into rectangulars.