Cube sugar, yolks, wine, oranges and juice of one lemon are beaten on the fire until stiff. Pour into a large enough bowl to cool. Mix the gelatine dissolved in water well with the quantity. Add the whipped cream to it.
This quantity forms the so-called “stand”. On a pallet, soak the biscuits and macaroons with orange liqueur and maraschino, respectively. Bring the raisins to the boil with a little wine and sugar and cool.
Add the candied lemon peel.
Fill a dish or other form with part of the “stand”. Place soaked biscuits and macaroons on top and sprinkle the raisins and candied lemon peel on top. Then again “stand” over it mold, again bisquits, etc. Until the mold is filled. Chill and turn out before serving.
O.Feisst: From the cookbook of the Hirschenwirtin, part 2
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