| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Rich almond cake |
| 2 |
tb |
Brandy |
| 2 |
tb |
Madeira |
| 1 |
|
1 pint full fat milk |
| 6 |
lg |
Egg yolks |
| 2 |
oz |
Vanilla essence |
| 1 |
|
Orange; zest of |
| 1 |
|
4 ounces who blanched almonds |
| 3 |
|
Egg whites |
| 6 |
oz |
Caster sugar |
| 5 |
|
Floz white wine |
|
|
Zest and juice of 1 lemon |
| 1/2 |
pt |
Double cream |
|
|
Fresh lavender flowers of rose buds and |
|
|
; lemon zest |
INSTRUCTIONS
SYLLABUB
TO DECORATE
Make a custard by heating the milk with the orange zest. Beat the egg
yolks with the sugar and when the milk is at scalding point add to
the egg yolks. Mix well and return to your saucepan. Heat very gently
until thickened - do not boil. Sprinkle with caster sugar.
Place half the sliced cake on the bottom of your serving dish and
pour over the brandy. Now pour on the custard. Top with the rest of
the cake and cover with the Madeira.
Make a syllabub by whisking the egg whites until stiff. Now gradually
add half of the sugar and re-whisk. Now fold in the rest of the
sugar. Pour the white wine, lemon juice and zest into the egg
meringue and fork in. Now half whip the cream and fold in also and
decorate with flowers and lemon zest.
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