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Method:
Beat butter and sugar until light and
fluffy. Add in eggs and mix well. Fold in flour, ground
almond and then brandy and almond flakes. Pour batter into 8"
round cake tin and bake at 180°C for 40-45 minutes. Remove and
cool on wire rack. Meantime prepare the filling by beating dairy
cream, sugar and brandy until still. Mix in half amount of
toasted almond flakes. Split cake into 2 layers, spread filling
between 2 layer of cake and sprinkle the remaining almond flakes on
top. Dust with icing sugar, serve.
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