Skip to main content
Dessert

Vienna Glaoe Biscuit, or Ice Cake

A chilled biscuit filled with a custard cream mixture and dusted with powdered macaroon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Vienna Glaoe Biscuit, or Ice Cake

Ingredients

Directions

Make the syrup

  1. Make a boiling syrup with the sugar and water.

Make the mixture

  1. Beat the yolks in a deep bowl, then pour the boiling syrup into them while continuing to beat.

  2. Set the bowl in ice water and beat until the mixture is cold and very light.

  3. Whip the cream until frothy and gently mix it with the yolk mixture, then add the vanilla extract.

Assemble and freeze

  1. Sift powdered macaroon over the rice paper cases, fill them with the mixture, and powder the tops.

  2. Place the biscuits in the freezer for 2 to 3 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Vanilla + ricetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Forms the boiling syrup that sweetens and gives the mixture its body.
Eggs yolks
Thicken and enrich the mixture, adding structure as they are beaten with the hot syrup.
Double cream
Adds richness and a light, creamy texture when whipped and folded in.

The step that matters

Pouring the boiling syrup into the yolks. Pour the syrup in slowly while beating constantly. Hot syrup added too fast can scramble the yolks, and beating keeps the mixture smooth so it can cool into a light, stable base.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Rice CakeRice Cake120 recipesVanilla Ice CreamVanilla Ice Cream108 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipes