Gelatine Cream Cake Recipe ingredients

To prepare this Gelatine Cream Cake Recipe, first sift sugar and flour several times before measuring. Beat the whites of three eggs until stiff and dry, fold in gently a cup of sugar and flavor with vanilla. Beat the yolks of three eggs until light, add two teaspoons of lemon juice, and a fourth of a cup of hot water, then add to the first mixture; lastly fold in a cup of flour. Bake in a large square pan in a moderate oven; when cold, cut into two-inch squares. Soak a level tablespoon of granulated gelatine in a fourth of a cup of cold water; dissolve in half a cup of boiling water, then add four tablespoons of orange juice and one tablespoon of lemon juice; strain and cool. Cook three- fourths of a cup of sugar and a fourth of a cup of water until it spins a thread, then add gradually to the stiffly beaten whites of two eggs and beat until smooth; flavor with vanilla and when the gelatine mixture commences to thicken, add it gradually by the spoonful; next add half a cup of seeded raisins, or candied fruit cut into dice, and half a cup of chopped English walnuts and chill thoroughly. Shortly before serving, beat a cup of rich cream until stiff, add a third of a cup of sugar and vanilla to flavor. Spread the gelatine mixture on the cake and pile the whipped cream on top.