- ⅓ or ¼ lb. bitter chocolate dissolved in ¼ cup hot water
- 1 cup of powdered sugar
- 1 tsp. of vanilla
- ½ package Knox gelatine dissolved in ¼ cup of water
- 1½ cups of cream
- ½ pt. whipped cream
Third Layer.
- ½ package Knox gelatine with pink coloring dissolved in ¼ cup of water
- 1 cup of powdered sugar
- 1½ cups of cream
- ½ pt. whipped cream
- 1 tsp. of vanilla
For the Covering.
- 1 pt. whipped cream
For the Fencing.
- 1½ doz, ladyfingers or macaroons
Preparation: The first layer. Whip whites of eggs to thin froth, add salt and cream of tartar, then whip to a stiff froth, mix in the sugar and then the yolks of eggs whipped to a cream. Mix the flour in lightly and bake this batter in a buttered, round, loose bottom pan. Loosen edge of layer and arrange ladyfingers or macaroons around in circle. For the second layer. The dissolved bitter chocolate, sugar, cream and vanilla are boiled for 2 minutes, stirring constantly; stir in the dissolved gelatine, set the mixture in cold water and continue stirring until it begins to thicken, then add the ½ pint of whipped cream and spread the mixture over the baked layer. The third layer is made exactly like the second layer only using the pink coloring instead of the bitter chocolate; after the whipped cream is added, spread the mixture over the chocolate layer.
Before serving, spread the 1 pint of whipped cream, to which has been added a little sugar and vanilla, over the cake.
No. 98—FRUIT TART.