Gâteau de Pommes à la Crème from The Robert Carrier Cookbook by Robert Carrier
Make shortcrust pastry as directed. Butter a soufflé mould and line it with shortcrust pastry, rolled out rather thinly. Then line the mould with foil; fill with rice or dried haricot beans and...
Ingredients
- butter
- 1 recipe shortcrust pastry
- ¼ pint double cream, whipped, sweetened and flavoured
- 1 tablespoon liqueur
- ½ pint thick apple purée
- ½ pint lemon or wine jelly
- ¼ pint double cream, whipped
- finely chopped almonds
- melted apricot jam
- 2 sheets gelatine
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