350 g plain cake crumbs
4 X size 2 eggs, separated
5 ml vanilla essence
50 g bar of Cadbury chocolate
75 g blanched almonds
175 g caster sugar
426 ml double cream
80 ml icing sugar, sieved
4 Cadbury Flakes
A 20 cm round, deep cake tin, greased and base-lined, a piping bag and star
Work the cake crumbs in a food processor or blender so that they are quite
fine. Whisk the egg yolks and essence together well until pale in colour.
Fold in the cake crumbs, grated chocolate, chopped nuts and crumbled Flake.
Whisk the egg whites stiffly, add the sugar and continue whisking until as
stiff again. Fold both mixtures together then turn into the tin and level the
top. Bake at 180ºC for about 1 hour 10 minutes, until cooked through. Leave
briefly before turning out to cool.
Slice the cake evenly into three. Whip the cream and sieved icing sugar
together until stiff enough to spread. Put some into the piping bag, and
sandwich the cake back together with the remaining cream, also covering the
top. Pipe 8 whirls of cream, stick half a Flake into each and lift the cake on to
INFO / TIPS
you can add 1tsp caramel essence to add extra flavour