Esteemed Readers, let’s bake something special today. I hope that a Sugar Cake & an Apple Cake will be perfect for a nice cup of afternoon tea. Recipes are of the 17th century yet. 🙂
Take five or six pieces of sponge, marzipan or macarons, add some sugar, four or five yolks of eggs, stir all together well in a mortar, add some orange flower water & put on a puff pastry sheet, already rolled well. Bake in the oven on the grill in low heat, ice the cake for better colour.
Peel your pears/apples & cut them carefully. Cook them with water & sugar. When they are well-cooked, put a bit of fresh butter, mix everything well and put on a sheet of rolled-out pastry, tie it, if you wish, & bake. When it is ready, sprinkle on some drops of orange flower water, ice with sugar & serve.
Take, for example, a handful of sugar in powder, pass through a sieve & put it in a very clean marble mortar. Add one quarter of an egg white, half a spoon of lemon juice, stir carefully all together until the sugar is getting thicker. If it gets too thick, add some drops of rose water. As soon as the sugar has got the necessary consistence, stir it with a pestle to obtain very thick & formed pastry that you will put on sheets of rolled-up pastry or crusts.
Nota Bene: to make semi-sweet pastry mix sugar with superfine white flour in equal proportion & prepare it as it has been mentioned above.
Bon Appétit! 🙂 🙂 🙂
Vive le Roy!
PS. The original recipes you may find in books of Esteemed le Sieur Massailot, le Sieur La Varenne & La Pastissier François book (ed. 1643).