|by Martha Rose Shulman|
The author of Mediterranean Light presents more than two hundred recipes, with nutritional counts and a lively narrative, that capture the essence...
1 - 10 of 13 for tipsy cake
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Crumble one half cake in deep dish ... then custard. Repeat for the second layer. Let stand overnight or for a few hours in refrigerator before serving.
Spread cake with jam and ... refrigerate for 1 hour. Blend pudding, milk and rest of whiskey and beat until thickened. Pour over cake and decorate with almonds.
Beat eggs one ... nuts coarsely. Break cake into coarse pieces ... with a layer of custard and continue alternating until all the cake and custard are used.
CAKE: Beat egg ... remaining sugar and cinnamon. When glaze has cooled, place a lace paper doiley over top, sprinkle with cinnamon sugar. Remove doiley.
This custard is ... brandy. Put in a pot or bowl. Add layer cake then custard, then almonds. Repeat until you use all layers. When served add whip cream.
Bake angel food cake according to package ... Cream can be whipped just before ready to serve cake. May use frozen whipped topping, but real cream is best.
Make 24 small holes in cake and fill holes with Kahlua, pouring remaining Kahlua over the top. Chill. Frost with whipped cream mixture and chill.
Crumble Swiss roll or pound cake in bottom of ... whipped cream and nuts or chocolate chips. Birds custard can be purchased at The British Pantry in Redmond.
Break up cake in bowl and layer other ingredients until all used. Refrigerate until ready to use.
This dessert was ... set aside. Toss cake cubes and sherry ... Any fruit can be substituted for berries. Drain canned fruit; sweeten fresh fruits to taste.
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