“This is a very rich and sumptuous torte - virtually unknown, but appearing in a Berkshire Women's Institute Cookery Book "From Hand To Mouth" from 1934; however, there is a related dessert on a dutch recipe website. Basically, it is equal quantities of butter, ground almonds and sugar, with sherry and egg yolks, encased in sponge fingers. It is definitely NOT what the doctor ordered, unless the prescription is pure happiness!”
READY IN:
24hrs 20mins
SERVES:
12-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Find a cake tin with a removable base, and grease the inside.
  2. Mix all the ingredients together into a thick cream.
  3. Place some of the sponge fingers upright around the edge of the tin, with the sugary side against the tin.
  4. Spoon in some of the mixture, and as the fingers remain in place, add more until they go all the way round the tin, spooning in more mixture as you go.
  5. Keep spooning in the mixture until it is right up to the top.
  6. Put a heavy weight on top and leave in the fridge ideally overnight or longer.
  7. Keep chilled.
  8. Decorate with a Glace Cherry in the centre, or according to your imagination!
  9. SERVING HINTS: Remove from the tin, but keep on the base to serve. This dessert is so rich, that a one-finger portion is usually sufficient to start with!

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