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Charlotte Russe

Line a plain cake mold, or a small round tin pan, or a long and narrow mold made for the purpose with either lady fingers or large sponge drops. This is done by dipping the edges of the cakes in white of eggs and placing them side by side overlapping each other. Then make Bavarian cream sufficient, and when finished beating, just as it begins to set, fill up the molds with it. If poured in too thin the cream runs and covers up the cakes, yet it should be fluid enough to settle to the shape and bind them all together. Set the charlotte in the refrigerator to become firm and cold. Bavarian cream is designated as being the filling oftenest employed, but there is no rule in the matter and any other of the creams can be used as well. Charlotte a la Chantilly is charlotte-russe filled with the thickest of thick cream sweetened and flavored and whipped to froth and made firm enough to turn out simply by being made very cold. Charlotte russe au marasquin is the charlotte filled with maraschino Bavarian cream very highly flavored with the liqueur and with correspondingly less sugar. Charlotte russe aux fraises is the charlotte filled with strawberry Bavarian cream, or with whole strawberries in whipped cream like the mode chantilly.