Recipes > Desserts > Viennoises



  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 5 eggs
  • 1 teaspoonful vanilla extract
  • 1 1/2 cups sifted flour
  • 1/4 cup cornstarch
  • pineapple or peach marmalade
  • wine glaze


Stir the butter with the powdered sugar to a cream and add the yolks of 5 eggs, vanilla extract, flour, cornstarch and lastly the beaten whites of 2 eggs; spread this over a sheet of buttered paper 1/2 inch in thickness, lay the paper in a shallow tin and bake in a slow oven; when done cut the cake into 2 pieces; cover one piece with pineapple or peach marmalade and lay the other piece over it; also cover the top with marmalade and glaze the whole with wine glaze; then cut the cake at once into small, long pieces and set them in the oven again for a few minutes.


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Desserts and Salads (1920).

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