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| What You Need: |
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FOR THE SPONGE CAKE
3 eggs
3 tablespoons flour
3 tablespoons sugar
FOR THE NUT CREAM
¼ pint milk (scant measure)
2 oz sugar
1 tablespoon strong black coffee
2 oz ground nuts
2 oz butter
FOR THE TOPPING
4 apples or 3 oranges
2 tablespoons cocoa
Sugar syrup
1 egg
3 oz butter
Chopped nuts to decorate
4 oz sugar
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| How To Cook: |
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1. To make the sponge, whisk the egg whites to froth, add the sugar and beat well, then add the egg yolks and the flour, mixing lightly. Put into a greased cake tin and bake in a moderate oven (375°F) for about ¾ hour. Run a knife round the tin to loosen the cake, but leave it in the tin till cold.
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2. Now make the nut cream. Pour the boiling milk on to the nuts. Cream the butter and sugar and add the cold nut mixture and cold coffee, mixing thoroughly. Spread this cream over the sponge, smoothing it with a palette knife, and then put in a cool place.
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3. Meanwhile peel the apples, cut into eighths and stew for a few minutes in a sugar syrup, then drain well. If oranges are used, peel and divide into segments, removing the pips.
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4. When the cream has partly set, make regular grooves in it with the end of a wooden spoon, taking care to keep these neat and even round the edges. Place the slices of fruit neatly round the top, setting them about ¾ inches in from the outer edge.
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5. Make an icing by beating the butter, sugar, cocoa and egg over hot water until thick and glossy. While still slightly warm, pour into the center of the gateau and scatter chopped nuts over the top. Keep the cake in a cool place till required.
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