Cut the cake in horizontal slices the whole breadth of the loaf. They should be about half an inch thick. Divide the whipped eggs into two portions; into one stir the cocoanut with half the sugar; into the other the almond paste with the rest of the sugar. Spread the slices with these mixtures,—half with the cocoanut, half with almond, and replace them in their original form, laying aside the top-crust for a lid. Press all the sliced cake firmly together, that the slices may not slip, and with a sharp knife cut a deep cup out of the centre down to the bottom slice, which must be left entire. Take out the rounds you have cut, leaving walls an inch thick, and soak the part removed in a bowl with the custard. Rub it to a smooth batter, and whip it into the frothed cream. The rose-water in the almond paste will flavor it sufficiently. When it is a stiff rich cream, fill the cavity of the cake with it, put on the lid, and ice with the following:
Whites of 3 eggs.
1 heaping cup of powdered sugar.
Juice of 1 lemon.
Beat stiff and cover the sides and top of the cake. Set in a very cold place until needed.
This is a delicious and elegant Charlotte.
Jeanie’s Fruit Cake.
6 eggs.
2½ cups of powdered sugar.