Apple Charlotte

Ingredients

• apples
• savoy cakes
• egg whites
• sugar

Instructions

1. Prepare the apples as in the last receipt, but instead of using a jelly mould, put the apples into an oval cake tin about the size of a small side dish, four or five inches high.
2. When cold, turn it out and cover the apple-shape with savoy cakes placed closely together perpendicularly.
3. All round the top of the charlotte should be covered with whites of eggs and sugar, beaten to a stiff froth and placed in small balls.
4. A salamander should be used to crisp them and to give a slight peach-like colour.
5. A tasteful cook will, after crisping the first layer of these balls, add others over them to form a sort of cone high in the centre, that will have a pretty effect if well done.
6. This is an easy and elegant entremêt, and by no means an expensive one.