Gâteau à la Jacobine

It is the same mixture as the cake of Savoye [this same batter is used to make lady fingers, savoiardi and other biscuits cuiller]; make paper moulds of the same form as an éclair, six inches long; butter the moulds of paper well [I used a cast iron financier pan], fill the moulds with batter half way; & put them in a soft furnace [350◦F for about 15 to 20 minutes]; remove from the oven when light golden brown, cool slightly and remove from mould or peel paper away and allow to cool thoroughly; cover them with Royale icing, and then drizzle with red currant jelly.

The tartness of the currant jelly is just the right foil for the sweetness of the icing. The cake itself is rather bland, but lends itself as a blank canvas for experimenting with tastes and textures of soaking syrups, icings or fruit compotes.

The original recipe goes on to suggest using these in conjunction with caramel--that was too much sweetness for me.
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Gâteau à la Jacobine.
C'est le même appareil que le gâteau de Savoye; vous faites des moules de papier de la mêrne forme d'un rouleau à pâte longs de six pouces; vous les beurrez bien, ensuite vous les dreffez tout de bout sur une tourtiere bien collés; Vous y mettez de cet appareil à moitié; & les mettez au four doux; étant cuits, Vous les ôtez du moule, & les glacez d'une glace Royale, & au bout de la gelée de groiseilles; Vous les dressez toutes de bout dans le plat qu'il les faut server, & les faites tenir avec du caramele, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p. 156.

Ladyfingers - Biscuits Cuiller

Since the turn of the 18th Century, spoon biscuits, savoy biskets or Italian savoiardi, known to us as Ladyfingers, have been used with fruits, for dipping in drinks, and to "garnish certain pies."

These pies were known as "charlottes" by 1796. The typical Charlotte pan can be seen in Diderot's Cyclopaedie, 1767.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 66.