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GATEAU LUXEMBOURG

This is a French chocolate cake served as a pudding.,The weight of 2 eggs in sugar, butter, flour and grated chocolate, and 2 eggs. Cream well egg yolks and sugar. Stir in flour, butter and chocolate. Mix and beat well. Add whites of eggs, previously beaten to a stiff froth and fold them in. Bake in hot oven about ¥/2 hour. For the filling ‘melt 2o0z. chocolate, stir in 2 egg yolks, a heaped tablespoon of castor sugar and 20z. butter. When cake is cold, cut it downwards in thin slices and between slices-put the cream filling. Put cake together again and ice over with mixture of 202. chocolate, 4 or 5 lumps sugar (or 2 tablespoons icing sugar) and a little piece of butter, heated together and well blended. Sprinkle with chopped almonds.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19490729.2.45

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 21, Issue 527, 29 July 1949, Page 22

Word count
Tapeke kupu
136

GATEAU LUXEMBOURG New Zealand Listener, Volume 21, Issue 527, 29 July 1949, Page 22

GATEAU LUXEMBOURG New Zealand Listener, Volume 21, Issue 527, 29 July 1949, Page 22

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