Impress your guests with this incredible cake made with brandy and amaretto.
Cream the egg yolks, butter and sugar. Butter must be at room temperature.
In a small bowl dissolve half the coffee in 3 tbsp of hot water and stir into the egg mixture.
In another bowl, dissolve the remaining coffee in 100ml of hot water. Pour into a shallow dish with the brandy and amaretto. Stir and set aside.
Line a 10cmx20cm (2lb) loaf tin with clingfilm, leaving enough hanging to seal your cake over the top.
One by one, quickly dip each side of the biscuits into the coffee liqueur mixture. Don’t let them absorb too much liquid. Line the bottom and sides of the loaf tin, laying them side by side.
Spoon half the creamed mixture into the tin and top with a layer of soaked biscuits. Wrap the clingfilm over the top and chill in the fridge for 30 minutes minimum, to 1 hour.
When ready to serve, toast the flaked almonds in a dry pan over a medium heat for 5 minutes until golden. Turn out the cake onto a serving plate. In a bowl whip the cream until light and fluffy and spread over the cake. Decorate with flaked almonds for hedgehog effect.
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