1498 | Cakes Frangipani au Chocolat à la Regina Margherita.
—Peel and pound half a pound of sweet almonds in a mortar, with four ounces of powdered sugar, for ten minutes; then add three fresh-cracked eggs, one by one, at two minutes’ interval from one another, constantly pounding for ten minutes more; now transfer the paste into a vessel, add to it four ounces of powdered sugar and half a pound of well-washed butter; sharply mix with the spatula for five minutes; then pour in half a gill of Jamaica rum, add a saltspoonful of cinnamon and two ounces of melted cocoa. Mix the whole well together for three minutes. Slide down a tube (No. 3) into the pastry bag (No. 1079), put the paste into it. Have two baking-pans ready, with a sheet of brown paper laid over each; then press down the paste in small forms, giving oval shapes one inch long, keeping half an inch apart from one another. When all in the pans, place them in a moderate oven to bake for twenty minutes. Take them from out the oven, let cool off for thirty minutes. Moisten part of a table, the size of the two pans containing the cakes; lift the paper up from each pan, lay them over the wet space of the table, and let rest for two minutes. Detach the cakes from the papers, place them in a jar, and serve when desired.