Parisian Pudding

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Lay slices of sponge cake at the bottom of a glass dish, spread over them a layer of preserve (red or black currant is very good for the purpose), place over that more slices of sponge cake, then another layer of jam. Do this until you have filled the dish. Pour over it sufficient sherry to soak the cake properly, then beat up the whites of four eggs with sufficient powdered loaf sugar to make it a very stiff froth, with which to cover the top of the cake completely, and bake.