Nantes Cake from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Make one pound of puff paste, roll it out into a large sheet, and then cut it in three or four pieces about the size of a dinner plate, wet each piece, place them one on top of the other on a wet b...
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Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
Ingredients
- puff paste
- paste
- egg
- almond paste
- icing sugar
- vanilla essence
- raw yolks of eggs
- castor sugar
- chocolate
- blanched almonds
- butter
- almond
- paper
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