1 sponge or plain butter cake
6 oz. cream
3 or 4 ripe pears
Few drops of almond essence
Method: Split cake through centre. Whip cream with icing sugar and essence to taste. Spread cream on half cake -- place peeled half pears closely on top. Add another layer of cream, then top with cake and more cream if desired. Strained tinned pears may be used, but fresh ones are better. Put in refrigerator for 1/2 hr. before serving.
Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.62.
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