Assemble these supplies:
- 4 tablespoons sugar
- 4 tablespoons water
- 1/2 cup brandy, or substitute rum
- 3/4 cup powdered (confectioners) sugar
- hot water
- 1/2 pint whipping cream
- 1 tablespoon sugar
- fresh strawberries, or other fresh fruit
Steps in preparation:
- Bake the spongecake following the directions for "Spongecake" on page 193 and allow to cool; then place on a cake plate.
- Bring the sugar and water to a boil, and boil for 5 minutes.
- Pour the syrup over the cake; then sprinkle with the brandy or rum.
- Mix the powdered sugar with a little hot water until it can be spread easily.
- Ice the top of the cake. Whip the cream, adding the sugar.
- Place in the center of the cake, and decorate with the strawberries or other fresh seasonal fruit.
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