Charlotte d VImperiale

Ingredients

• Genoise paste
• six egg-yolks
• one pint of cream or milk (boiling)
• a quarter of an ounce of fecula
• four ounces of sugar
• a quarter-gill of apricot pulp
• one small glass of rum

Method

1. 1

   Fill a well-buttered plain charlotte mould with Genoise paste and bake it evenly in a fairly hot oven; when done unmould, cut off the top, and remove the soft part of the interior.

2. 2

   Place the cake-crust on a dish and fill it with a rich cream composed of six egg-yolks, one pint of cream or milk (boiling), a quarter of an ounce of fecula, four ounces of sugar, a quarter-gill of apricot pulp, and one small glass of rum.

3. 3

   Replace the top and mask the whole with a meringue mixture, i.e. two whites of egg whisked till stiff and sweetened with one ounce of caster sugar.

4. 4

   Garnish with glace fruits and bake in a slow oven for thirty minutes.

5. 5

   Serve hot with a fruit syrup (apricot or peach).

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 449. The excerpt below is the record exactly as published.

Charlotte d VImperiale. — Fill a well-buttered plain charlotte mould with Genoise paste and bake it evenly in a fairly hot oven; when done unmould, cut off the top, and remove the soft part of the interior. Place the cake-crust on a dish and fill it with a rich cream composed of six egg-yolks, one pint of cream or milk (boil- ing), a quarter of an ounce of fecula, four ounces of sugar, a quarter- 524 THE NEW CENTURY COOKERY BOOK gill of apricot pulp, and one small glass of rum

Cook this with the app: pantry check, scaling, and the assistant.