Cake Alla Tolentina Recipe

Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine-apple.



Make a medium-sized sponge-cake; when cold cut off the top and scoop out

all the middle and leave only the brown case; cover the outside with a

good coating of jam or red currant jelly, and decorate it with some of

the white of the cake cut into fancy shapes. Soak the rest of the crumb

in brandy or Maraschino and mix it with quarter of a pint of whipped

cream and bits of pineapple cut into small dice; fill the cake with

this; pile it up high in the centre and decorate the top with the brown

top cut into fancy shapes.

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