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It-Tnejn Li Huma 23.06.11

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Serves 12



125g butter softened

110g caster sugar

3 eggs separated

150g self-raising flour

35g cocoa powder

125ml buttermilk

120g sour cream

150g caster sugar, extra

2 tablespoons flaked almonds

160ml whipping cream

1 tablespoon icing sugar

150g raspberries, strawberries or other fruit of your choice



-         preheat the oven to moderate, 180C/Gas 4-5

-         grease two deep 22cm round cake tins and line bases with baking parchment

-         beat butter, sugar and egg yolks in medium bowl with electric mixer until light and fluffy

-         using a wooden spoon, stir in combined sifted flour and cocoa, then combined buttermilk and sour cream

-         divide mixture evenly between prepared tins

-         beat egg whites in a small owl with electric mixer until soft peaks form; gradually add extra sugar, 1 tablespoon at a time, beating until sugar dissolves between additions

-         divide meringue mixture evenly over cake mixture in tins; using metal spatula, spread meringue so cake mixture is completely covered; sprinkle nuts over the meringue on one of the cakes

-         bake cakes in moderate oven for 10 minutes

-         cover tins loosely with foil and bake about 20 minutes more

-         discard foil; stand cakes in tins for 5 minutes then turn onto wire racks

-         beat cream and icing sugar until firm peaks form

-         place cake without almonds on serving plate; spread cream over top, sprinkle evenly with fruit and top with remaining cake

-         sprinkle some icing sugar on top

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