Name: Imitation Boar’s Head Made of Savoy Biscuit and Filled with Cream Ice
Ingredients: 3 lbs. Savoy cake batter; apricot jam; confectioners’ paste

Imitation Boar’s Head Made of Savoy Biscuit and Filled with Cream Ice

Ingredients

3 lbs. Savoy cake batter
apricot jam
confectioners’ paste

Directions

Prepare 3 lbs. of Savoy cake batter and bake it in five different sized paper cases.
Stack the baked cakes on top of each other and trim them to resemble a boar’s head.
Use apricot jam to stick the layers together.
Allow the assembled cake to dry for 3 hours until cold.
Carve the cake into the shape of a wild boar’s head using a sharp knife.
Trim two thin layers of confectioners’ paste into a convenient shape.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.