| Recipe card |
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Preparation |
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Cut the sponge cake in half and cover the bottom half with jam. Place the top layer of sponge on top. Cover with the coffee-flavoured confectioner’s custard and allow to dry. Once dry, cut into 12 pieces and place a walnut in the middle. Mix the whipped cream with the icing sugar and vanilla. Using a piping bag with a star-shaped nozzle, draw a circle of cream around the walnuts. Serve on a tray. |
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Origin:
Spain
Group:
Desserts
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| Ingredients for: 4 people |
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1 plain sponge cake that is 1 cm thick, 40 cm long and 30 cm wide
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200 g apricot jam
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½ litre of coffee-flavoured confectioner’s custard
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100 g of walnuts
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100 g of whipped cream
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20 g of icing sugar
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pinch of vanilla |