Mixture
The same ingredients as the coconut cake (page 64) plus:
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 pinch of ground cloves
Custard
See the recipe for the coconut cake (page 64)
Filling
1 cup of fresh whipped cream
1/3 cup of chopped nuts
1/3 cup of dark raisins
1/4 cup of crystallized fruit pieces
3 tablespoons of grated ginger
Topping
2 cups of fresh whipped cream
1/4 cup of grated ginger
To decorate
12 candied cherries, drained
Accessories
2 25cm diameter forms greased with butter
Mixture
The same ingredients as the coconut cake (page 64) plus:
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 pinch of ground cloves
Custard
See the recipe for the coconut cake (page 64)
Filling
1 cup of fresh whipped cream
1/3 cup of chopped nuts
1/3 cup of dark raisins
1/4 cup of crystallized fruit pieces
3 tablespoons of grated ginger
Topping
2 cups of fresh whipped cream
1/4 cup of grated ginger
To decorate
12 candied cherries, drained
Accessories
2 25cm diameter forms greased with butter
Mixture
Follow the recipe for the coconut cake (page 64) and add the spices along with the flour
Custard
Follow the recipe for the coconut cake (page 64)
Filling
Beat the whipped cream with grated ginger in a mixer until firm peaks form
Add the remaining ingredients and mix. Reserve
Topping
Beat the whipped cream with grated ginger until firm peaks form and reserve
Assembly
Place one of the cakes on a plate, moisten it with half of the custard
Distribute the filling and top with the other cake
Moisturize with the remaining custard, cover with the topping and refrigerate for 3 hours
When serving, garnish with cherries.
