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lunes, 2 de enero de 2012

Amond Paste Filling

1 cup sugar
1/3 cup water
1 egg white
10 grains cream of tartar
1/2 tsp almond extract
1/2 tsp rose extract
1 lb shelled almonds, blanchd and finely chopped

Boil sugar and water until the syrup spins a thread.  Pour slowly into the stiffly egg white, to wich has been added the cream of tartar while beating.  Beat until thick, add extracts and chopped almonds.  Spread between layers.  Cover top and sides of cake with "Boiled Frosting"

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