Name: Parisian Charlotts
Ingredients: thin sponge drops or sheets of sponge cake; glaze or boiled icing; cream filling of choice

Parisian Charlotts

Ingredients

thin sponge drops or sheets of sponge cake
glaze or boiled icing
cream filling of choice

Directions

Dip one side of the sponge cake squares in the glaze using a fork and let them dry and harden.
Line plain drum-shaped molds with the colored sponge squares in a checkerboard pattern, dipping the edges in melted glaze to make them 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.