recipe is from 'Paul Richards' Pastry Book' from
1907 by Paul Richards himself.
cream (see recipe below)
(to top with, egg whites & sugar)
the Floradora cream: 1 pint of grated pineapple, 1 pint of
sliced pineapple - diced, 4 oz. coconut, 2 oz. cornstarch,
4 oz. butter, 3 egg yolks, 3 oz. sugar, 1 orange - zested,
2 oranges - juiced. Mix all the ingredients together and stir
over a double boiler until mixture is thickened. Let cool
and use as described below.
white layer cake as a base, top with a thick layer of the
Floradora cream. Cover the cake with meringue. Sprinkle with
shredded almonds and dust with powdered sugar. Place in a
hot oven until the meringue is lightly colored.
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