A Charlotte à la Parisienne

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

a Savoy or sponge cake ↝ Cabbage, savoy, raw [Vegetables and Vegetable Products]
a different kind of preserve ↝ Jams and preserves [Sweets]
the whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]
four ounces of the finest pounded sugar ↝ Sugar, NFS [Sugars and honey]
more sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Cut horizontally into half-inch slices a Savoy or sponge cake.
Cover each slice with a different kind of preserve.
Replace them in their original form.
Spread equally over the cake an icing made with the whites of three eggs, whisked to snow before they are used, and four ounces of the finest pounded sugar.
Sift more sugar over it in every part.
Put it into a very gentle oven to dry.

Original Text

A CHARLOTTE À LA PARISIENNE.

This dish is sometimes called in England a Vienna cake; and it is known here also, we believe, as a Gâteaux de Bordeaux. Cut horizontally into half-inch slices a Savoy or sponge cake, and cover each slice with a different kind of preserve; replace them in their original form, and spread equally over the cake an icing made with the whites of three eggs, and four ounces of the finest pounded sugar; sift more sugar over it in every part, and put it into a very gentle oven to dry. The eggs should be whisked to snow before they are used. One kind of preserve, instead of several, can be used for this dish; and a rice or a pound cake may supply the place of the Savoy or sponge biscuit.

Notes

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