Chop the crystallized fruit very small, and put with the third cupful of custard. Heat to a boil; pour out and let it cool.
Season the chocolate custard with vanilla; the almond and citron with bitter almond. The fruit will require no other flavoring. When quite cold, lay out four cakes made according to receipt given here, or bake at the same time a white cake in jelly-cake tins, and alternate with that. This will give you two good loaves. Put the chocolate filling between the first and second cakes; next, the almond and citron; the fruit custard next to the top. There will be enough for both loaves.
Ice the tops with lemon icing, made of the whites of the eggs whisked very stiff with powdered sugar, and flavored with lemon-juice.
Lest the reader should, at a casual glance through this receipt, be appalled at the length and the number of ingredients, let me say that I have made the “polonaise” frequently at the cost of little more time and trouble than is required for an ordinary cream or chocolate cake. I would rather make three such, than one loaf of rich fruit-cake.
A Charlotte Cachée Cake.
1 thick loaf of sponge, or other plain cake.
2 kinds of jelly—tart and sweet.
Whisked whites of 5 eggs.
1 heaping cup powdered sugar—or enough to make stiff icing.
Juice of 1 lemon whipped into the icing.