A Gertrude à la Creme
Source: Eliza Acton, 1845
Ingredients
- 1 pound or rice cake
- preserve
- icing
- almond paste
- egg white
- whipped cream
Instructions
- Slice a plain pound or rice cake as for the Charlotte a la Parisienne, and take a round out of the centre of each slice with a tin-cutter before the preserve is laid on.
- Replace the whole in its original form, ice the outside with a green or rose coloured icing at pleasure, and dry it in a gentle oven; or decorate it instead with leaves of almond paste, fastening them to it with white of egg.
- Just before it is sent to table, fill it with well-drained whipped cream, flavoured as for a trifle or in any other way to the taste.