Whillie's Nice Biscuit Almond Dessert Cake

My friend, Whilomena White, makes this dessert often.  I finally got the recipie from her many years ago.  The secret is in the almond esscence, make sure you use a good one and taste as you go.  It's the perfect marriage of bitter almond and sweet, and perfect for a crowd.  The biscuits soften and turn into a cake.

You can  substitute Amaretto for the rum, but you need to  make this the day before and finish off on the day you want to use it.

I suspect it originally came from an Arnotts Nice Biscuit packet.

 

Almond Dessert Cake

Rating : Easy

Ingredients:

24 Plain (Nice) biscuits.
4 oz butter
1/2 cup castor sugar
2 eggs, seperated
125 g ground almonds
Few drops of almond essence
1/2 cup milk
extra 1/2 cup milk
1-1/2 tbls rum
1-1/2 cups cream whipped
grated chocolate to decorate.

Method:

Cream butter and sugar, beat in egg yolks, add almonds and essence.
Very gradually beat in 1/2 cup milk.  Beat egg whites, fold into mixture.
Combine extra milk and rum.
Arrange 6 biscuits lengthwise on foil and brush with milk and rum.  Spread with 1/3 of filling, top with more biscuits and repeat.  End with biscuits.
Wrap in foil and refrigerate overnight.

On the day - place on a plate, cover with whipped cream and chocolate, refrigerate until use.

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