Surprise of Fruits, Frothy Sauce

Butter a charlotte mold and fill it three-quarters full with either baba paste (No. 129) or plain Savarin paste (No. 148); let it rise as high as the top in a mild temperature; bake the cake in a moderate oven and five minutes after it has been taken from the oven pare the top off straight, then turn it over on a pastry grate and soak it with a syrup flavored with lemon and maraschino. When the cake is thoroughly cold return it to the mold and slice off the bottom so as to be able to empty it out, leaving only a thickness of five-eighths of an inch at the top and sides; fill this hollow space with layers of small strawberries and pour over them a cooked Italian meringue (No. 140) flavored with cold burned punch. Close the opening on the cake with the removed slice and invert it on a cold dish, covering it over with a frothy sauce prepared as follows:

Frothy Sauce.—Pour into a tin basin three gills of English cream flavored either with vanilla or lemon (No. 42), having it slightly consistent and cold; beat it up vigorously for a quarter of an hour on ice and when light and frothy add two or three spoonfuls of firm and well-drained whipped cream mixed in with a spoon.