Walnut fridge cake

Recipe from: 9/12/1995 12:00:00 AM
Ingredients 8
Servings 0
Time

Ingredients

  • 100
    g
    walnuts, finely chopped
  • 250
    ml
    milk
  • 100
    ml
    butter
  • 200
    ml
    icing sugar
  • 2
    egg yolks
  • 45
    ml
    sherry
  • 250
    g
    sponge fingers
  • extra chopped nuts
 

Method

 
Line a 20 cm loose-bottom cake tin with wax paper and spray with non-stick spray. Toast the chopped walnuts under the oven grill for a few minutes until they just begin to brown. Transfer to a mixing bowl. Heat half the milk until warm, pour over the walnuts and cool until the nuts have absorbed most of the milk. Beat the butter until creamy. Add small quantities of the icing sugar at a time while beating continuously. Add the egg yolks one by one, beating well after each addition. Add the cooled nut mixture and mix well. Mix the remaining milk and sherry in a flat dish. Quickly dip each sponge finger in the mixture (the biscuits must not become soggy) and arrange a layer of biscuits in the bottom of the prepared cake tin. Cover with a thin layer of the butter mixture. Repeat the layers until all the ingredients have been used, ending with a butter layer. Chill overnight or until firm. Remove from the tin and decorate with extra chopped walnuts. Makes a medium-sized tart.
 

 

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