Marguerites
- 1 lb sugar
- 1 lb butter
- 6 egg yolks, beaten
- 1 1/2 lb flour
- 1 tsp mixed spices
- 1/2 glass rose water
- Marmalade
- For the icing:
- 4 egg whites, lightly beaten
- Powdered sugar
- Lemon extract
Cream the butter and sugar together very delicately. Add the beaten egg yolks. Sift the flour into the mixture. Add the mixed spices and rose water. Stir the mixture well.
Roll on the board until half an inch thick. Cut into cakes and bake quickly at 400°F. When cold, spread the surface of each cake with marmalade.
To make the icing, add enough powdered sugar to the beaten egg whites to make them as thick as icing. Flavor with lemon. Put the icing on top of each cake.
Put the cakes in the oven. As soon as they are of a pale brown color, take them out.
Roll on the board until half an inch thick. Cut into cakes and bake quickly at 400°F. When cold, spread the surface of each cake with marmalade.
To make the icing, add enough powdered sugar to the beaten egg whites to make them as thick as icing. Flavor with lemon. Put the icing on top of each cake.
Put the cakes in the oven. As soon as they are of a pale brown color, take them out.
Submitted by Jan 23, 2010
15 min
30 min
45 min