Milfoil Cake, Pompadour

Prepare some rounds of puff paste (No. 146) the same way and size as the milfoil with preserves (No. 3248); cover each of these with vanilla-flavored English cream (No. 42), dredging the top with a salpicon of candied fruits cut in one-eighth inch squares and macerated in kirsch. After the cake is formed, pare it round and cover with firmly beaten and well-drained whipped cream sweetened with fine vanilla sugar (No. 3165). Dress this in a dome-form on top, and decorate through a cornet with whipped cream tinted a pale pink; strew with thin green fillets of pistachios. Slip the cake on a flat two inches wider than itself and covered with strawberry icing (No. 102), sprinkled with red sugar (No. 172); surround the base of the cake with small lady bouchees iced with strawberry (No. 3376).