Cut the sponge cake or Genoese pastry into a round about an inch thick, and a convenient size for the dish. (It is easiest to place the round of cake on a lace paper in the dish in which it is to be served.) Spread a little of the royal icing (sieved icing sugar mixed stiffly with whipped white of egg and lemon-juice) thinly on the sides of the cake. Trim the Savoy biscuits so that they will fit together, and press them into the icing upright against the cake, keeping them in position as it hardens.
Halve the peaches or apricots, put them in the dish with the brandy and a spoonful or two of the syrup if preserved fruit is used; add sugar if necessary. Whip the cream gently until it just hangs on the whisk, sweeten and flavour it with vanilla to taste. Mix a little of it with the fruit, reserving a few of the prettiest pieces for the top.
Fill the biscuit-case with this mixture of fruit and cream, and pipe the rest of the cream in pyramid form over the fruit.
Decorate the top with a few pieces of fruit, into which push a few short stalks of angelica.
Tie a narrow band of soft white ribbon round the case, and it is ready to serve.
N.B. - If more convenient use some stiff jam instead of the icing to hold the biscuits; it should be sieved before use to get rid of skin and pips.
Cost, from 3s. 6d.