1 bought sponge cake
1/4 cup coffee essence
1 large carton whipped cream
3/4 cup mixed nuts
2 tablespoons brandy
100g cooking chocolate
1/2 cup mixed nuts [sic; ?=berry jam]
Method: Cut sponge into 4 layers while frozen (makes it easy to cut). Melt chocolate in saucepan over boiling water. Add coffee and brandy, beating until smooth. Cool and then mix into whipped cream. Spread each layer with berry jam and then chocolate cream mixture. Sprinkle the top of the cake with mixed nuts. Can be filled or decorated in 100 different ways.
Source: contributed by M. McLean in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p82.
1/4 cup coffee essence
1 large carton whipped cream
3/4 cup mixed nuts
2 tablespoons brandy
100g cooking chocolate
1/2 cup mixed nuts [sic; ?=berry jam]
Method: Cut sponge into 4 layers while frozen (makes it easy to cut). Melt chocolate in saucepan over boiling water. Add coffee and brandy, beating until smooth. Cool and then mix into whipped cream. Spread each layer with berry jam and then chocolate cream mixture. Sprinkle the top of the cake with mixed nuts. Can be filled or decorated in 100 different ways.
Source: contributed by M. McLean in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p82.
