Apricot Gateau

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

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