Madeleines No. 1

Ingredients

• two thin layers of genoese cake
• one layer one

Directions

1. Make two thin layers of Genoese cake (page 467), flavored with brandy; place them together with a thin layer of jelly or jam between them. Cut the cake into fancy shapes, such as diamonds, squares, circles, and crescents, having them not more than one and a quarter to one and a half inches in diameter, and the same in thickness. Ice them with fondant (see page 485), flavored with ram, kirsch, or maraschino, or vary the flavor for the different shapes; or, make the cakes of one layer one and a quarter inches thick, and ice them on top and sides with royal icing or with fondant, making it of different colors, pink, green, chocolate, white, and flavor to correspond. Place in the center of each cake a currant, bit of candied cherry, piece of angelica, or almond.