Crown Printaniere

Butter a large Savarin mold, line it with fine flawn paste (No. 135), and cut this off just level with the edge of the mold; cover over the inside with buttered paper and fill it up with cherry pips or dry rice to hold the paste in shape, and cook the crust to a fine color; empty it out as soon as done, unmold and brush over with beaten eggs, push it into a quick oven to attain a good golden color, then leave till cold. Make a fresh fruit macedoine composed of candied cherries (demi-sucre), strawberries and raspberries, quarters of well-pared oranges and a few red currants; besprinkle these fruits with powdered sugar, pour over some maraschino and let macerate for one hour. One moment before serving cover the inside of the croustade with apricot jam, and filling it level with the top with the fruits mask them with currant jelly (No. 3670) and slip it on a dish. Pile the center high with whipped cream and arrange around the crown a circle of handsome greengages and candied cherries (demi-sucre), then serve.