Biscuit a la Hernani

Bake a Savoy biscuit in a dome-formed mold eight inches in diameter by four inches high. Turn it out and let stand till cold, then put it back again in the mold and pare it straight; cut around the top at about two inches from the bottom a cover by means of a small knife held on a slant, to have the cut form a bevel (this is to prevent the cover falling in the biscuit), and empty it, leaving the outer crust only half an inch in thickness. Place it on a grate with its cover on and cover with reduced apricot marmalade (No. 3675), and glaze with fondant (No. 58), to which melted chocolate is added. At serving time fill the empty biscuit with whipped cream, into which mix a few chocolate pastilles, some finely shredded pistachios and a few preserved cherries cut in two. Lay the biscuit on a frolle paste (No. 136) foundation, coated with egg whites, and dredged over with white granulated sugar; slide the whole on a cold dish and surround the base with a wreath of Africans (No. 3364) glazed with chocolate.