This layered cream cake slice is a classic Danish combination of sponge, apricot jam and cream.
Vanilla sponge sheet
Whipped cream
Apricot jam
Almond slivers
Method
Cut a sheet of sponge in 4 long strips. Place a strip on a tray and spread a layer of apricot jam. Place another sponge strip on top. Pipe whipped cream rosettes in three rows and pipe two lines of apricot jam. Drizzle with toasted almonds and cut into slices.
Note: Use blackberry, blueberry or red currant jam instead of apricot.
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