You will need:
- 50 sponge (lady) fingers
- 150 ml cream
- 180 g butter
- 200 g sugar
- 4 egg yolks
- milk
- 180 g almonds, chopped
To garnish:
- chocolate, chopped
- 1/4 l cream
- almonds, chopped
- sponge (lady) fingers
Step 1:
Line a 15 cm/6 in deep round cake tin (pan) with greaseproof (waxed) paper. Soak the lady fingers into the milk, just for few seconds so that they absorb just a little milk. Line the sides and bottom of the tin with sponge fingers.
Step 2:
Put the butter, egg yolks and sugar in a bowl and beat until light and fluffy. Whip the cream until peaking. Add cream and almonds to the butter mixture.
Step 3:
Turn half the mixture into the prepared tin. Add sponge fingers on top, than again mixture and finish with sponge fingers.
Step 4:
Chill for several hours or overnight.
Step 5:
Pipe the remaining whipped cream round the edge and on the top of cake and decorate with a chopped almonds on the edge, lady fingers, chocolate and cream on top.
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