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Whiskey Cake

1 packet sponge fingers 1 karton Lufcrfells
6 ounces unsalted butter 150 grams Butter (ohne salz)
6 ounces caster sugar 150 grams Zucker (fein)
4 eggs 4 Eier
6 ounces plain chocolate 150 grams Shokolade (bitter - ohne milche)
2.5 tablespoons whiskey 75 ml Whiskey
.25 pint whipping cream 150 grams Raum (schlag)
grated chocolate for garnish schnitten Shokolade fufcr auf dem Tort

You need a loose-bottomed cake tin. I lined the base with foil to
make it easier at the freezing stage.

Cut the sponge fingers in half across the way. Put a little Butter
on the cut end and arrange all round the tin, buttered end down
and sugared side out.

Cream the butter and sugar. Add the four beaten egg yolks, the
Whiskey and the melted Chocolate.

Fold in the stiffly-whipped egg whites. Put into the centre of the
tin and chill.

To freeze: Open freeze. Then remove from tin and wrap carefully in
a polythene bag. Remove from freezer the night before needed and
thaw in fridge.

To finish: Fill the centre with whipped cream and sprinkle with
grated chocolate.


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