An old cake from my mother-in-law’s recipe book, a very tender cake with cognac.
INGREDIENTS
Pastry:
a packet of butter or margarine (250 gr)
6 tablespoons of sugar
4 egg yolks
a pinch of salt
a teaspoon of ammonia diluted with lemon juice
as much flour as you need until you get an elastic and stretchable dough
a cup of cognac (80 ml)
Cream:
a packet of butter
7 tablespoons of powdered sugar
2 tablespoons of cocoa
a cup of finely chopped walnuts
3 tablespoons of apricot jam
a few cherries from the cherry pit
Servings: 20 Preparation time: under 60 minutes
HOW TO PREPARE THE FAMOUS RECIPE:
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