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Gateau, Napolitaine

Cut a large round spongecake into slices nearly an inch thick. Spread a little good jam on each slice, and replace it in its original position, allowing it to soak in a little noyeau or maraschino before another slice is placed upon it. The topmost piece of cake should have jam on the under side. Sweeten a breakfast-cupful of thick cream, and flavour it according to taste. Pour this round the cake, which should be ornamented with sugar-icing, coloured with cochineal. Time, one hour to prepare. Probable cost, exclusive of the noyeau or maraschino, 2s. 6d. Sufficient for a moderate-sized dish.