Mum's Biscotten Torte

Mum makes this dessert for any special occasion in the family and it can be shaped into a large dome like sphere for extra wow factor.

It was passed down from my Grandma because it's a winner and the taste is sensational.

The sponge part of the cake can be done in advance and then ice it with the cream just before serving. Have fun!

Ingredients

1 packet of sponge cakes fingers

150g slivered almonds toasted

Sauce ingredients

120g unsalted butter

120g plain flour

570ml milk

1 tspn coffee and cocoa

Sauce Method

Melt butter and add flour and cook out, mix in milk and allow to thicken, stir through coffee and cocoa and allow to cool

Walnut Cream

600g butter

600g sugar

2 eggs

350g minced walnuts

Method

Cream butter and sugar until light and fluffy

Slowly add eggs and beat to combine

Gently beat in walnuts

Beat in sauce from above

 

To assemble sprinkle sherry over each sponge cake and pack into a bowl, spread a layer of walnut cream between the sponge layers and repeat until bowl is filled, chill for 3 hours. Once cold, turn out and begin dressing the cake by covering with a layer of whipped cream and toasted slivered almonds.