Prinjolata Gateux
It’s like a soft variation of the traditional Carnival dessert.
Ingredients:
1pkt Lamb Brand Sponge Cake
4 Large Eggs (room temperature)
70ml Water
1pkt Lamb Brand Topping Mix
400ml Cold Milk
1tsp Vanilla Essence
60g Hazelnuts (roasted)
60g Almonds (roasted)
40g Pinenuts (roasted)
50g Glazed Cherries
1 Orange Rind (grated)
1/2 Lemon Rind (grated)
10ml Liqueur (Whisky, Brandy, or Vermouth)
20g Chocolate Peanuts (optional)
10g Melted Chocolate
Method:
Prepare the sponge as instructed using the eggs and water.
Let it cool off completely before using.
Chop the hazelnuts and almonds, and roughly chop half of the cherries.
Whisk up the Topping Mix together with the milk and vanilla until nice and fluffy.
Divide the cream in half.
Gently fold in the nuts, chopped cherries, and the grated rinds into one part of the cream. Leave some pinenuts aside to use on top.
Cut the sponge in half and place the first half in your serving dish.
Gently soak it with the liqueur followed by the cream with the nut mixture.
Place the other half of the sponge on top.
Spread the plain cream on top. Please note that you might have some leftover cream. You don’t need to use it all.
Slice the remaining cherries in half and decorate the surface together with the chocolate peanuts, pine nuts, and melted chocolate.
Refrigerate for at least 4 hours before serving.
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