A Gertrude à la Creme

Instructions

1. 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.
2. 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.
3. 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.