Name: Caprice Saint Sylvestre
Yield: Makes 6 to 8 portions
Ingredients: 2-4 tablespoons vanilla syrup; 8 marrons glacés; ½ pint crème chantilly; 4 ounces castor sugar; 4 eggs; ¼ pound melted chocolate; 1 ounce powdered unsweetened cocoa; 4 ounces flour; 2-4 tablespoons jamaican rum; finely-chopped almonds; 4 ounces melted butter

Preparation info

Makes
6 to 8
portions

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

Cake Mixture

4 eggs
4 ounces castor sugar
4 ounces

Method

Place sugar and eggs in a large mixing bowl. Whisk for 5 minutes. Sift the flour and cocoa together; fold into the egg mixture, followed by cooled, melted butter.

Pour the mixture into a well-buttered, round cake tin or ring mould which you have sprinkled with finely-chopped almonds. Bake in a moderately hot oven