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Leicester Squares


Small sponge squares decorated with marbled icing.

Original Receipt from 'The modern baker, confectioner and caterer; a practical and scientific work for the baking and allied trades'. Edited by John Kirkland.(1907)

Leicester Squares

Leicester squares, which are easily made and sell well, need no fondant.

Prepare a piece of pink gateau paste 1 in. thick, coloured with Leicester carmine and flavoured with strawberry essence. Cut two pieces of paper the size of the gateau paste, and spread on these a thin layer of Swiss roll batter. Across one piece of this, pipe alternately lines of pink and white or chocolate royal icing 1 in. apart. With the point of a knife drawn backwards and forwards across the cake mixture to marble the icing, and bake both pieces in a fairly hot oven (400 F.). When cold, remove from the paper, turn the plain piece on the board, spread on a layer of hot apricot jelly, and upon this lay the piece of gateau paste. Then on the gateau paste spread some more jelly, and lay on this the piece of marbled cake. Cut into shapes as shown in fig. 59.

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