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Dessert

Rout-cakes in the Form of Balls

Thin paste balls decorated with angelica and pink icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rout-cakes in the Form of Balls

two dozen small rounds

Ingredients

Directions

Prepare the cakes

  1. Stamp out two dozen small rounds of thin paste.

  2. Place the rounds in rows on a waxed baking sheet.

  3. Form small round balls from the paste, about the size of a nut.

  4. Place three balls on top of each round, with a twig of angelica between each ball.

Bake and finish

  1. Dry the cakes and bake them until lightly colored.

  2. Paint the baked cakes with pink icing.

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

What each ingredient does

Thin paste
Forms the base and balls, setting into a firm, lightly browned cake when baked.

“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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