A Charlotte a la Parisienne

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 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.

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