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!
1 packet of sponge cakes fingers
150g slivered almonds toasted
120g unsalted butter
120g plain flour
1 tspn coffee and cocoa
Melt butter and add flour and cook out, mix in milk and allow to thicken, stir through coffee and cocoa and allow to cool
350g minced walnuts
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.