This rich tea infused almond cake is very decadent. It is rich in almond flavours and it topped with silvered almonds, which adds that crunchy texture. It is simple to prepare and is suitable for the perfect tea party.
4 egg yolks
125 g butter
125 g fine sugar and Icing sugar
40 g ground almonds
1/2 almond essence
2 packets Tante's Rich Tea biscuits
1 cup strong coffee
10 flaked almonds
In a bowl place the yolks, butter (soft or into little cubes) and the almond essence, blend these very well with a mixer, until it forms a whitish cream, once it gets to that point add the sugar while still mixing the almond, mix these very well until all the ground almond is all blended in. Then refrigerate it.
Get the Tante's rich tea biscuits and one by one dip them in the (almost cold) coffee for about 3 seconds each, don't leave them too long or they will become soft and break apart, and also if soft is impossible to spread the cream.
Arrange them on a plate or tray one in the centre and six surrounding the centre one, then apply a thin layer of cream, repeat the process until the cake is around 5-6 biscuits high, and finally cover the whole of the cake outside in the same cream, and sprinkle the almond flakes on top, then refrigerate until very cold and firm.
