Apricot Gateau

Name: Apricot Gateau
Ingredients: 2 tablesp. sieved apricot jam; 2 doz. savoy fingers soft textured; 2 tablesp. sherry or fruit juice; angelica; 1 large can apricots; a length of 1-in. wide, pale coloured ribbon to tie round the sponge fingers (about 12 in.); ½ pt. lemon jelly tablet; ¾ pt. double cream; castor sugar to taste; 1 round of Genoese pastry or rich, light cake 6 in. diameter and 1 in. thick

Preparation info

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

1 round of Genoese pastry or rich, light cake 6 in. diameter and 1 in. thick

Dessert
Vegetarian

Method

Place the round of cake on a serving plate and sprinkle with the sherry or juice. Trim the sponge fingers so that the sides are quite straight and all are equal in length, with one end trimmed straight across. Melt the ½ pt. jelly tablet in ¼