Sunday, June 29, 2008
You can use a bought Swiss roll for this easy dessert. A sponge cake layer can be substituted; cut 4 even rounds from cake. Recipe serves 4.
2 ounces (60 g) flaked almonds
1 Swiss roll
1/4 cup orange juice
1/4 cup brandy
1/4 pint (300 ml) carton thickened cream
13 ounce (410 g) can peach halves
1. Toast almonds on oven tray in moderate oven for 5 minutes, cool. Cut Swiss roll into four equal slices, place each piece on serving plate, sprinkle cake evenly with combined orange juice and brandy. Spread top and side of each piece of cake with whipped cream.
2. Press almonds around side of each piece of cake. Top each with a well-drained peach half, pipe remaining cream around peaches.