Brown and cream cake

Brown and cream cake 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Sprinkle the ladyfingers and rum line 1.

Crumble the marrons glacés and cospargerne a pinch over the ladyfingers; make 1 layer of cream and so proceed to alternate layers of ladyfingers sprayed rum, marrons glacés and cream, keeping aside a little cream and marrons glacés for decoration.

Out the ingredients, put the cake in the fridge.

After a few hours, garnish with the whipped cream and remaining marrons glacés and serve.

Calories calculation

Calories amount per person:

756

Ingredients and dosing for 6 persons

250 g of biscuits savoiardi
500 g of whipped
350 g of marrons glacés
1 glass of rum

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Brown ale beer (2)

Brown and gin »