200 g (7 oz) butter, softened
100 g (4 oz) caster sugar
200 g (7 oz) cream cheese
1 size 3 egg
5 ml (1 tsp) lemon juice
2.5 ml (1/2 tsp) cinammon
90 ml (6 tbsp) brandy
90 ml (6 tbsp) milk
30 Nice biscuits
cherries to decorate
60 ml (4 tbsp) caster sugar
60 ml (4 tbsp) water
30 ml (2 tbsp) cocoa
100 g (4 oz) plain chocolate
100 g (4 oz) almonds for decoration
100 g (4 oz) caster sugar
200 g (7 oz) cream cheese
1 size 3 egg
5 ml (1 tsp) lemon juice
2.5 ml (1/2 tsp) cinammon
90 ml (6 tbsp) brandy
90 ml (6 tbsp) milk
30 Nice biscuits
cherries to decorate
60 ml (4 tbsp) caster sugar
60 ml (4 tbsp) water
30 ml (2 tbsp) cocoa
100 g (4 oz) plain chocolate
100 g (4 oz) almonds for decoration
method
1. Cream the butter and sugar together until light and fluffy, stopping the food processor during creaming to scrape down the ingredients.
2. Add the cream cheese, egg, lemon juice and cinammon and mix together well. Mix the brandy and milk together in a basin. Lay out a large piece of foil on a flat surface.
3. Dip the biscuits in the brandy mixture and lay them on the foil 3 biscuits wide x 5 biscuits lengthwise.
4. Spread a thin layer of the cheesy mixture on top of the biscuits.
5. Dip the remaining biscuits in the brandy mix and lay them on top of the spread.
6. Spread the remaining mixture down the centre row of the biscuits. Place a row of cherries down the centre.
7. Pull up the foil sides lightly to make the cake into a triangle shape. Refrigerate overnight. In a saucepan boil the sugar, water, cocoa and chocolate for 2 minutes. Remove from the heat and beat in the butter. Cool slightly.
8. Remove the foil from the cake and place on a serving dish. Brush the melted chocolate over the biscuit mixture and sprinkle with the flaked almonds. Refrigerate.
2. Add the cream cheese, egg, lemon juice and cinammon and mix together well. Mix the brandy and milk together in a basin. Lay out a large piece of foil on a flat surface.
3. Dip the biscuits in the brandy mixture and lay them on the foil 3 biscuits wide x 5 biscuits lengthwise.
4. Spread a thin layer of the cheesy mixture on top of the biscuits.
5. Dip the remaining biscuits in the brandy mix and lay them on top of the spread.
6. Spread the remaining mixture down the centre row of the biscuits. Place a row of cherries down the centre.
7. Pull up the foil sides lightly to make the cake into a triangle shape. Refrigerate overnight. In a saucepan boil the sugar, water, cocoa and chocolate for 2 minutes. Remove from the heat and beat in the butter. Cool slightly.
8. Remove the foil from the cake and place on a serving dish. Brush the melted chocolate over the biscuit mixture and sprinkle with the flaked almonds. Refrigerate.
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