Ingredients:

• 170 gms – Butter
• 170 gms – Almonds
• 170 gms – Sugar
• 2 – Egg yolks
• 300 ml – Double Cream
• 150 ml – Milk and rum (mixed)
• 1 sponge cake made with sugar, eggs and flour but no fat

Method:

1. Chop almonds very fine and roast them by putting a little sugar in a frying pan and tossing almonds in it until they are slightly brown.
2. Cream butter and sugar and beat in almonds, rum and egg yolks.
3. Cut cake into 3 flat sections, soak each in a mixture of rum and milk.
4. Put a layer of cake followed by a layer of fitting into a cake tin of the same size.
5. Repeat these layers and cover with a final layer of cake.
6. Leave in a very cold place for 12 hours.
7. Turn out before serving and cover with whipped cream.