Truffle Cakes Recipe
You will need:
4 oz. stale sponge cake
4 oz. castor sugar
4 oz. ground almonds apricot jam almond or rum essence (optional)
1 Grate the cake into crumbs or rub through a coarse sieve into a mixing bowl.
2 Add the sugar and almonds.
3 Warm the jam over a gentle heat and sieve.
4 Blend the cake and almond mixture to a firm paste with the jam, adding a few drops almond or rum essence if liked.
5 Shape the mixture into 12-18 balls and leave in a cool place until firm.
6 Dip each ball in glace icing or melted chocolate, using a skewer.
7 Roll in chocolate vermicelli and leave on a plate until dry. Serve in small paper cases.
In the following chapter you will find a number of simplified basic recipes for pastry, stuffings and dumplings, as well as quite a few of the most popular sauces, both savoury and sweet. I think you will discover they are not only time-saving, but will also do much to add that special ‘finishing touch’ to the meals you serve.