Norwegian Charlotte

Ingredients

• a stale, round loaf of sponge-cake
• quarter of a pound of almonds
• a tablespoonful of rose-water
• quarter of a cococtnut
• two whites of eggs
• two tablespoonfuls of sugar
• one cup of rich boiled custard
• one cup of sweet cream

Method

1. 1

   Mix almonds with half the egg whites and coconut with the other half.

2. 2

   Layer sponge-cake with almond and coconut mixtures, fill center with custard and whipped cream, ice with meringue, and chill.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 34. The excerpt below is the record exactly as published.

Norwegian Charlotte. For this elaborate and most delicious charlotte will be needed a stale, round loaf of sponge-cake ; quarter of a pound of almonds blanched and pounded, Il6 IN FOREIGN KITCHENS. with a tablespoonful of rose-water, to a smooth paste ; quarter of a cococtnut grated fine ; two whites of eggs beaten stiff, and two tablespoonfuls of sugar added ; one cup of rich boiled custard, and one cup of sweet cream

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