A Charlotte a la Parisienne from Modern Cookery for Private Families by Eliza Acton
This dish is sometimes called in England a Vienna cake; and it is known here also, we believe, as a Gâteaux de Bordeaux. Cut horizontally into half-inch slices a Savoy or sponge cake, and cover...
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Charlotte mold
- Oven
- Serving platter
Ingredients
- savoy
- sponge cake
- eggs
- sugar
- rice
- biscuit
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