Tipsy cake

Name: Tipsy cake
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: ½ small wine-glass brandy; 2 drops almond essence; 425 ml (¾ pint) rich custard; 50 g (2 oz) blanched almonds; 2 wine-glasses sweet white wine, such as muscatel or sauterne; 1 whole home-made spongecake with jam filling; 2 wine-glasses sweet white wine, such as muscatel or sauterne; 2 wine-glasses sweet white wine, such as muscatel or sauterne

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This cake, called tipsy because it would make even the-most adamant of teetotalers more than a little merry, without their even noticing it, is also known as Hedgehog.

Ingredients

1 whole home-made spongecake with jam filling
2 wine-glasses sweet white wine, such as muscatel or sauterne

Europe
United Kingdom
Dessert
Vegetarian
Cake

Method

Pierce the cake through in several places from top to bottom with a skewer, this helps the liquids to penetrate. Put the cake into a nice serving dish. Now pour on the wine, a tablespoon at a time, letting it soak in before adding the next spoonful.

Cut the blanched almonds into lengthwise slivers and stick them into the top of the cake so that it bristles like a hedgehog.

Make