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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This recipe is from Mader's restaurant in Milwaukee, where I have eaten many times when I lived in Chicago. Mader's says best if made with a home made angel food cake, but also good if made with store bought one. Ingredients:
1/2 lb butter, softened |
1/2 lb powdered sugar |
5 egg yolks |
1/2 cup slivered salted almond |
1 1/2 cups almond macaroons, crumbs |
1/3 cup brandy or 1/3 cup rum or 1/3 cup bourbon |
1 angel food cake, sliced |
1 cup heavy cream, whipped and sweetened with 3 tbs sugar |
candied cherry, as needed |
Directions:
1. Cream the butter, then gradually beat in the powdered sugar. Add the egg yolks one at a time, beating well after each addition. Add the almonds and liquor of choice and beat into mixture. Fill a 9 inch spring form alternately with slices of cake, the butter mixture, and the macaroon crumbs. Refrigerate overnight. Frost with the sweetened whipped cream and decorate with the candied cherries. This will serve 8-10.
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