A Charlotte a la Parisienne

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Method

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 orig