Charlotte Russe

Ingredients

• a piece of cake to the right shape
• two colors
• one quarter

Directions

1. [Sidenote: Forms.]

2. Charlotte Russe is simply a cream mixture, molded, with cake on the outside. It is easily made and always liked. Charlotte pans are oval, but any plain, round mold, or a kitchen basin with sides not too slanting, or individual molds may be used.

3. [Sidenote: General directions.]

4. First place on the bottom of the pan an oiled paper which is cut to fit it neatly; then arrange lady-fingers evenly around the sides, or instead of lady-fingers use strips of layer sponge cake, No. 1 (page 466), or of Genoese (page 467). Cut the strips one or one and a half inches wide, and fit them closely together. Fill the center with any of the mixtures given below, and let it stand an hour or more to harden.

5. [Sidenote: Ornamentation.]

6. [Sidenote: Cake in two colors.]

7. [Sidenote: Icing in two colors.]

8. [Sidenote: Decorating the top.]

9. A sheet of cake cut to fit the top may, or may not, be used. If cake is used it is better to place it on the Charlotte after it is unmolded and the paper removed. The layer cake should be one quarter or three eighths of an inch thick only. Charlottes can be ornamented in many ways, and made very elaborate if desired. A simple decoration is obtained by having the strips of cake in two colors, alternating the upper, or browned, with the under, or white, side of the cake. For the top, cut a piece of cake to the right shape. Then cut it transversely, making even, triangular pieces, with the width at the base the same as the side strips. Turn over each alternate piece to give the two colors (see illustration); or, ice the strips and the top piece of cake with royal icing (see illustration) in two colors. Let the icing harden before placing it in the mold. Have the sides, as well as the bottom, of the mold lined with paper. Arrange the strips in the mold with the colors alternating. Instead of using cake for the top, some of the filling mixture can be put into a pastry-bag, and pressed through a tube over the top in fancy forms. Meringue or whipped cream may also be used for decorating the top.