This refrigerator cake came from Kellie McPhail who got it from her friend in Australia! It is very rich and yummy. It can serve 6 or 12 if you cut the cake down the middle length-wise first. Prepare 2-3 days ahead of time.
24 Plain Bisquits ( Petit Beurre Butter Bisquits)
4 oz ( 1 stick) butter
1/2 cup superfine sugar
2 egg yolks
4 oz slivered alminds without skins (2 small packets) ground
1 cap almond extract
2 egg whites
Cream butter and sugar together add egg yolks one at a time. Add ground almonds and almond extract. In a separate bowl whip egg whites til stiff peaks. Carefully fold egg whites into filling mix. Set aside.
1 1/2 Tbsp dark rum
1/2 cup milk
In a sided casserole place a large piece of foil. When you are done building the cake you will be wrapping the cake in teh foil and refrigerating it.
Combine milk and rum in a small bowl.
Dip each cracker into the milk/rum mixture.
Line up three crackers end to end. Make a second line of three dipped crackers end to end right beside the first. Spread 1/3 of the filling mixture on the first layer of cookies. Dip three more cookies and arrange them on top of the first layer then three more. Add the second third of the filling. Dip three cookies in the milk/rum mixture and layer them on top with a second row of dipped cookies beside. Cover with the final third of the filling and then dip and add the last layer of cookies. Wrap well in the foil and refrigerate for 1-3 days.
Toasted almond slivers
1 cup whipping cream
Toast almonds and whip the cream adding a little bit of sugar if you like. Arrange the cake on a serving platter and ice with the whipped cream and sprinkle with almonds.
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