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Almond Cake brandy Madeira milk egg yolks vanilla orange almonds egg whites sugar white wine lemon zest
Viewed: 56 - Published at: 4 years agoIngredients
- 1 lb Rich almond cake
- 2 Tbsp. Brandy
- 2 Tbsp. Madeira
- 1 x 1 pint full fat lowfat milk
- 6 lrg Egg yolks
- 2 ounce Vanilla essence
- 1 x Orange, zest of
- 1 x 4 ounces who blanched almonds
- 3 x Egg whites
- 6 ounce Caster sugar
- 5 fl ounce white wine Zest and juice of 1 lemon
- 1/2 pt Double cream Fresh lavender flowers of rose buds and lemon zest
Method
- Make a custard by heating the lowfat milk with the orange zest.
- Beat the egg yolks with the sugar and when the lowfat milk is at scalding point add in to the egg yolks.
- Mix well and return to your saucepan.
- Heat very gently till thickened - don't 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 till stiff.
- Now gradually add in half of the sugar and re-whisk.
- Now mix 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 mix in also and decorate with flowers and lemon zest.
