Cake alla Tolentina Recipe

Cake alla Tolentina Recipe

Ingredients:

1 Sponge cake (medium)
Jam or red currant jelly
Brandy (or Maraschino)
1/2 c of whipped cream
Pineapple; diced

Instructions:

Cut top of cake then scoop the inside cake, leaving the case or brown outside part. Cover jam on outside then decorate with fancy-shaped white cake (from the inside).

Soak remaining crumbs with Brandy then mix with diced pineapple and cream; fill onto the hollowed cake then decorate fancy-shaped brown cake (from the top) on top.

>> Cake alla Tolentina Recipe