INGREDIENTS
16 – 18 sponge fingers
approx. ¼ pt milk
approx. 3 tbsp brandy
Filling:
4oz unsalted butter
4oz caster sugar
4oz ground almonds
3oz brandy
Decoration:
Toasted flaked almonds
Red glace cherries
angelica
Recipe continues
METHOD
Almond filling:
Cream unsalted butter with the caster sugar and gradually beat in the ground almonds and the brandy and set aside until required.
Assemble the cake:
Put the milk into a soup plate and flavour with brandy. Dip the sponge fingers into this mixture working with a few at a time and leaving them to soak only momentarily. Arrange half the fingers side by side in an oblong dish.
Spread the fingers with the almond filling approx. 1 inch thick. Neaten around the sides.
Finish the top with a second row of the moistened fingers. Put in fridge overnight but a shorter period will do
Before serving swirl lightly whipped cream over the top of the cake and decorate with pieces of cherries and angelica.