Recipe of St. Honore Cake

St. Honore Cake

• Choux pastry
• Three ounces of short pasty
• Three ounces of sugar
• Quarter pint of milk
• Half an ounce of flour
• Whites of three eggs and their yolks
• One teaspoonful of lemon juice
• Candied cherries
• Icing

Method; Prepare the short pastry and roll out to the size of a breakfast plate and place on a baking tin.

Make a pate a choux and put into a forcing bag with a plain nozzle, make a ring around the edge of the pastry within a half an inch of the edge, also add some little dots of the mixture onto the baking tin, then bake until brown and set.

Went cold, dip the small pieces in the icing and place around the edge of the pastry, with cherries between. Moisten the flour and sugar with the yolks and milk, add flavouring, then heat, stirring constantly until the mixture thickens, then set aside and allow to cool.

Whip up the egg whites into a very stiff constituency and stir lightly into the custard mixture. Form into egg shapes using two large spoons, a heap in the centre of the gateau.