Home · Recipes · Historical Cookbook · Baked Pastries, Charlottes, and Strudels

Biscuit Dish

4 servings

Ingredients

• ladyfingers or sponge cake (sliced) (as needed)
• maraschino or rose water (for moistening) (a little)
• 0.75 l cream
• 4 pcs eggs (whole)
• lemon zest (grated, from 1 lemon) (a little)
• 60 g powdered sugar
• vanilla or Chaudau sauce (for serving) (as needed)

Instructions

1. Fill a greased and floured mold about three-quarters full with ladyfingers or sliced sponge cake, moistening each layer with maraschino or rose water.
2. Whisk together cream, whole eggs, grated lemon zest, and powdered sugar, then pour over the sponge cake and let the mold sit for a while until the sponge cake is well soaked.
3. Bake the dish in a water bath in the oven for an hour, unmold when serving, and serve with vanilla or Chaudau sauce.

Modernized from a treasured 19th-century German cookbook.