Charlotte de Cerises

Ingredients

• 1 lb. cooking cherries
• the rind of half a lemon
• 4 oz. butter
• 6 oz. sugar
• 1 teaspoonful powdered cinnamon
• about 1^ lb. Genoise cake or German zwieback

Method

1. 1

   Stone the cherries, put them in a stewpan with very little water, add the sugar, the grated rind of half a lemon, and the cinnamon, also two ounces of butter; steam over the fire gently until the cherries are tender (shake the pan from time to time).

2. 2

   If Genoise cake is used cut it into neat slices, and bake both sides a golden colour.

3. 3

   Line the bottom and sides of a well-buttered charlotte mould with these or German zwiebacks; each piece should be dipped in oiled butter, so as to make them hold fast; fill up the mould alternately with baked biscuits (Genoise) or zwiebacks and the cherries, lay them in tightly, sprinkle a little dissolved butter over the top, and bake for half an hour in the oven.

4. 4

   Serve with a kirsch syrup.

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 de Cerises.— \ lb. cooking cherries, the rind of half a lemon, 4 oz. butter, 6 oz. sugar, 1 teaspoonful powdered cinnamon, about 1^ lb. Genoise cake or German zwieback

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