| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 3/4 | lb | Oblong biscuits (she has "nice?" written here; this is perhaps a name brand?) |
| 1 1/2 | tb | Rum |
| 1/2 | c | Milk |
| 4 | oz | Butter |
| 1/2 | c | Castor sugar (granulated) |
| 2 | Eggs | |
| 4 | oz | Ground almonds |
| 3 | dr | Almond essence; more or less |
| 1/2 | c | Milk; extra |
| Toasted slivered almonds |
INSTRUCTIONS
Cream butter & sugar until light. Separate eggs (hm, she doesn't say how far -- at least she doesn't instruct us to pinch the salt). Beat yolks into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup milk. Beat whites stiffly & fold in. Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and spread with almond mixture and then more biscuits. Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds. Keep chilled until ready to serve. Hm, instructions are a little confusing. I'll ask her next time I see her if I can remember, but I think it might be easier to drizzle the rum/milk mixture on the biscuits rather than to dunk them. Whatever. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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