A Charlotte à la Parisienne

Instructions

1. Cut horizontally into half-inch slices a Savoy or sponge cake, and cover each slice with a different kind of preserve.
2. 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; the eggs should be whisked to snow before they are used.
3. Sift more sugar over it in every part, and put it into a very gentle oven to dry.
4. 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.