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

Parisian Charlotte

Ingredients

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

Directions

Cut sponge cake into squares.
Dip one side of each square in the boiled icing using a fork and let them dry.
Line drum-shaped molds with the colored squares in a checkerboard pattern, dipping edges in melted icing to stick.
Fill the molds with your choice of cream filling.

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.