| How To Cook: |
|
|
1. Sprinkle the breadcrumbs with a little rum.
|
2. Whisk the sugar and egg yolks; fold in the stiffly beaten egg whites, the breadcrumbs and nuts.
|
3. Put in a greased and floured cake tin and bake it in a moderate oven (375°F) for about ¾ - 1 hour.
|
4. Test it by sticking a steel knitting needle into the middle-if it is dry on withdrawing, the cake is ready; when it is quite cold, turn it out of the tin.
|
5. Halve, and sandwich together with a filling made by melting the chocolate and stirring in the other ingredients.
|
6. Turn the cake upside down (so that there is a completely flat surface on top) and cover with a very thin layer of sieved jam.
|
|
TO MAKE THE ICING:
|
1. Stir the sugar with the lemon juice and add a little water, stirring carefully, until you have a very thick liquid.
|
2. Gently heat this mixture, continuing to stir, until it becomes quite runny, and then pour it quickly over the cake.
|
3. Decorate with halved walnuts.
|
4. Mark the surface into sections before the icing has time to set, in order to make the cutting easier.
|
