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Glacé Cherries and Angelica

Meringue mixture for covering.

Separate the whites of eggs from the yolks, put the yolks into a basin with the sugar, work it for fifteen minutes with a wooden spoon, beat the whites to a stiff froth, add the ground almonds and orange-flower water to the yolks and sugar.

Melt the butter, sift the flour, and mix both gradually with the cornflour, whites of eggs and the creamed yolks, etc. Fill in a well-buttered plain pudding mould, bake in a well-heated oven for about half an hour. Turn it out on a sieve and allow it to cool a little. Cut off the top, scoop out some of the soft part of the centre, and fill the opening with some well-drained stewed apricots, peaches or any other kind of soft fruit; arrange the top so as to form a dome with the fruit (the fruit may be sprinkled over with some maraschino liquor after it is put in the centre of the cake). Have ready a meringue mixture made with three whites of eggs and two ounces of castor sugar. Spread this evenly over the top so as to cover the fruit and the sides. Put some of the mixture into a forcing-bag or paper cornet, and ornament according to taste. Garnish with some glacé cherries and angelica, put it in the oven just long enough to get hot through and to set the meringuage. This dish can be hot or cold.