Chamounix Cake

Bake in a slack oven a small Genoese preparation (No. 3239) placed in a border mold, it having a round-shaped bottom buttered and bestrewn with chopped almonds. After it is taken from the oven, cold and pared, brush the surface over with apricot marmalade (No. 3675) and lay it on a pastry grate, then cover entirely with kirsch icing (No. 102), and when this is dry dress on a dish. Suppress the shells from about a hundred chestnuts, without touching the skins; boil them slowly in plenty of water in a covered vessel, then drain off the water, leaving them covered with a hot cloth; now quickly remove the skins; pound and rub the chestnuts through a sieve into a saucepan with three-quarters of their weight of powdered sugar added, also a small bit of vanilla; stir this well over a moderate fire until it detaches from the bottom and leave it till nearly cold, then dilute with a little light syrup and kirsch; incorporate into the mixture a few spoonfuls of well-drained whipped cream, but without weakening it, keeping it quite consistent, then stir on ice for ten minutes to harden, adding a salpicon of vari-colored fruits after it is removed. With this preparation fill up the hollow of the cake and smooth it to a dome-shape, then decorate through a cornet with whipped cream slightly sweetened and flavored with vanilla.