Jelly Cake Meringued

Have eight egg yolks in a vessel with half a pound of sugar and the peel of one lemon; beat with a spatula until it becomes light and creamy, then add half a pound of flour, four ounces of melted butter and lastly eight firmly whipped egg-whites. Take some jelly cake molds eight inches in diameter and half an inch deep; butter and flour their insides and fill them to the top with the mixture, then bake in a hot oven. As soon as done unmold on grates and leave stand to cool. Place three of these cakes one on top of the other with a layer of currant jelly (No. 3670) spread between each, pare the cake round, decorate the surface with a handsome rosette of Italian meringue (No. 140) in the center, it having six to eight leaves, with an empty space in the middle; around the edges dress a continuous wreath of these rosettes, also hollow in the center. Stand the cake for two or three minutes in the oven to dry the meringue decorations, then take out and fill the cavities with apple, currant and quince jellies and apricot marmalade, alternating the different colors; set it on a lace-paper covered dish. Instead of covering the jelly cake with meringue, a piece of cardboard the same diameter as the cake, having a design of any kind cut out to form a stencil, may be used; lay it over the cake, sprinkle it entirely with finely powdered sugar, remove the cardboard carefully and the design will be found imprinted on the cake.