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
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,
Yields
8 Servings