1505 | Cakes à la Mme. Carnot.
—Crack into a basin six whole, fresh, raw eggs, add half a pound of powdered sugar, thoroughly mix with a wire whip for two minutes. Then place the basin on the hot range, and sharply beat for ten minutes; remove from the range, lay it on a table, and continually beat it for five minutes more; take up the whip, then with a skimmer mix in half a pound of well-sifted flour, six ounces of peeled and lightly toasted sweet almonds, two ounces of pistache (also lightly toasted), and a teaspoonful of cinnamon; thoroughly mix the whole for five minutes; now mix in two and half ounces of melted cocoa for two minutes. Lightly butter a pastry baking-pan. Transfer the paste on a part of a slightly floured table, separate it into three equal parts, then with the hands roll out each piece to eight inches long by two inches thick; place them in the pan, moisten their surfaces with a beaten egg, then place them in a brisk oven to bake for fifteen minutes. Remove from out the oven, let thoroughly cool off for one hour. Prepare the following glaze: pour into a small bowl a gill of cold water, with six ounces of extra fine sugar; beat well together for five minutes, then add one ounce of melted cocoa; mix well for two minutes longer. Evenly divide this glaze over the three cakes, and with a knife gently spread it over their surfaces; then allow to dry for thirty minutes. Cut each cake crosswise into slices half an inch thick. Place them in a glass jar, and serve whenever desired.