Whiskey Cake

Name: Whiskey Cake
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 250 g Ladyfingers; 1/8 l Whiskey; 1 TEASPOON instant coffee; 150 g soft butter; 150 g Icing sugar; 1 package Vanillin sugar; 100 g chopped almonds; 400 g Whipped cream; 2 packages Cream stabiliser; 2 TABLESPOONS Sugar; 30 g Dark chocolate coating; 7-10 Tbsp biscuits, physalis and carambola slices; 1 small freezer bag

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

250 g Ladyfingers
1/8 l Whiskey
1 TEASPOON instant coffee
150 g soft butter
150 g Icing sugar
1 package Vanillin sugar
100 g chopped almonds
400 g Whipped cream
2 packages Cream stabiliser
2 TABLESPOONS Sugar
30 g Dark chocolate coating
7-10 Tbsp biscuits, physalis and carambola slices
1 small freezer bag

Directions

1
Line a springform pan (26 cm Ø) with half of the lady fingers and sprinkle with half of the whiskey. Dissolve the coffee in 1 tablespoon of water. Cream butter, icing sugar and vanilla sugar with the whisk of the hand mixer. Stir in almonds and coffee. Spread the cream on the lady fingers. Cover with the remaining lady fingers and sprinkle with the rest of the whiskey. Chill the cake for about 2 hours.
2
Whip the cream until stiff, while pouring in the cream firming agent and sugar. Remove the cake from the springform pan and place on a cake platter. Spread the cream all around the cake. Put it in a cold place. Chop the chocolate coating and melt in a warm water bath. Pour into a freezer bag and cut off a small corner. Decorate the cake with chocolate coating, sponge cakes and fruit
3
waiting time approx. 2 hours