Name: Parisian Charlotte
Ingredients: thin sponge drops or sheets of sponge cake; glaze (various colors); cream filling of choice

Parisian Charlotte

Ingredients

thin sponge drops or sheets of sponge cake
glaze (various colors)
cream filling of choice

Directions

Cut sponge cake into squares.
Dip one side of each square in glaze using a fork and let them dry.
Line a plain drum-shaped mold with the colored squares in a checkerboard pattern, dipping the edges in melted glaze to stick.
Fill the molds with your chosen cream filling.
Once cold and set, turn out the charlotte and serve whole.

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.