1 stick (8 Tbsp)4 oz (100 g) butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
4 oz (100 g) fresh white breadcrumbs
4 tablespoons black coffee
approx. 300 ml (1/2 pint) double cream (heavy cream)
1 tablespoon chopped almonds, toasted
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
4 oz (100 g) fresh white breadcrumbs
4 tablespoons black coffee
approx. 300 ml (1/2 pint) double cream (heavy cream)
1 tablespoon chopped almonds, toasted
method
1. Cream together the fat and sugar.
2. Mix the breadcrumbs and coffee and add to the creamed mixture.
3. Beat well, then press into a greased 600 ml (1 pint) basin.
4. Leave overnight. The next day, turn out onto a serving plate.
5. Whip the cream and use to cover the cake. Decorate with the almonds.
2. Mix the breadcrumbs and coffee and add to the creamed mixture.
3. Beat well, then press into a greased 600 ml (1 pint) basin.
4. Leave overnight. The next day, turn out onto a serving plate.
5. Whip the cream and use to cover the cake. Decorate with the almonds.
serving amount
serves 4
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