How To Make Venetian Biscuits with Whipped Cream
From Dainties by Sarah Tyson Rorer, 1912. Section 49 of 67.
Separate five eggs, add to the yolks a half pound of powdered sugar, and beat continuously for twenty minutes; then fold in carefully the well-beaten whites of the eggs, and last a quarter pound of pastry flour that has been sifted two or three times; turn the batter carefully in a Turk's head, and bake in a moderately quick oven for thirty minutes. When thoroughly done, turn the cake on a sieve, and when cold, cover it with chocolate icing. When the icing is cold, remove a slice from the top of the cake and take out the entire inside, leaving a wall three-quarters of an inch in thickness at the bottom and sides. When ready to serve, fill this space with chocolate charlotte, replace the slice on the top, dish on a large lace paper mat, and send to the table.
This may be varied by using angels' food or sunshine cake, filled with plain charlotte russe, using plain vanilla icing, which may be thickly dusted with chopped almonds or pistachio nuts. An angels' food filled with charlotte russe, iced, and garnished with chopped pistachio nuts, the base garnished with preserved green English walnuts, is one of the most sightly and attractive of all desserts.