Cappuchino Cake

in Australia's Gulf of Carpentaria

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CAPPUCHINO CAKE

Buy or bake a basic sponge cake. You only need one layer for this recipe. Freeze the other half for later.

You Need:

2 Tblsp instant coffee powder

1 cup water

1 Tblsp gelatine

1 x 400g tin of condensed milk

1 x 300ml thickened cream

ICING:

1 cup icing sugar

½ cup water

3 egg whites

1 cup flaked almonds, toasted

cocoa for decoration

Method:

Dissolve the gelatine and coffee in the cup of hot water. (or microwave). Cool slightly and strain if necessary.

Line a deep, 17cm round cake tin with plastic wrap. Cut the sponge cake into 2 halves (horizontally). Place one half in the pan.

Beat the condensed milk and cream with an electric mixer, gradually add the coffee mixture. Beat til smooth. Spoon the coffee mixture over the cake in the tin.

Place the remaining cake half over the coffee mixture. Refrigerate, covered, overnight. Turn onto a serving plate to remove the plastic wrap.

ICING:

Dissolve the icing sugar in the ½ cup water in a saucepan over heat. Bring to the boil and simmer WITHOUT STIRRING for about 8 minutes or til light golden brown. Remove from heat. Beat egg whites til soft peaks form. Trickle in the hot syrup, beating til mixture is thick. Spread it over the sides and top of the cake. Press the almonds onto the sides and sieve some cocoa over the top.

And it is delicious served with a real cappuchino coffee!

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Sweers Island Resort. Mail: PMB 1 Karumba QLD 4891 Phone: 07 4748 5544 Fax: 07 4748 5644 Email: info@sweers.com.au