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Dessert

Venetian Cake

A lemon-flavored cake made from sugar, egg yolks, and lemon rind, baked thin and layered with preserves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pistachio match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 431 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Venetian Cake

6 or 7 portions
Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the paste

  1. Combine the pounded sugar and grated lemon rind in a bowl.

  2. Mix in the egg yolks to form a paste. Adjust the number of yolks if they are large.

Shape and bake

  1. Roll the paste to less than ¼ inch thick.

  2. Cut into 6 or 7 equal portions using a fluted cutter.

  3. Place the portions on lightly floured or buttered baking sheets.

  4. Bake in a slow oven at 300°F (150°C) until firm, crisp, and pale brown.

  5. Stack the warm cakes if needed.

  6. Place a weight on top to level them.

Fill and finish

  1. Once cooled, spread each cake with a different preserve.

  2. Stack them to form a cake.

  3. Ice the top.

  4. Decorate with pistachio nuts, colored sugar, or almond-paste leaves.

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. Lemon + pistachiotop 6% of all pairs
    Smell alikestrong
    Cooked together431 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Flour + pistachiotop 7% of all pairs
    Smell alikestrong
    Cooked together505 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Pounded sugar
Sweetens the paste and helps give the cakes a crisp, dry texture.
Egg yolks
Bind the sugar and rind into a paste and add richness and structure.
Preserves
Add sweetness and moisture between the layers, softening the cakes slightly.

The step that matters

Bake in a slow oven until firm and pale brown. Sugar-rich pastes brown quickly and can scorch, so a low, steady oven dries the cakes to a crisp texture without darkening them too much.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, egg, flour, pistachio):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against sugar, egg, flour, pistachio. Candidates are from the same food group and used in at least 100 recipes.

“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.

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