Magic Flake Cake
Ingredients
350 g (12 oz) plain cake crumbs
4 X size 2 eggs, separated
5 ml (1 teaspoon) vanilla essence
40 ml (2 tablespoons) rum
50 g bar of Cadbury Bournville chocolate
75 g (3 oz) blanched almonds
6 Cadbury Flakes from the family box
175 g (6 oz) caster sugar
TO COMPLETE
426 ml (¾ pint) double cream
80 ml (4 tablespoons) icing sugar, sieved
40 ml (2 tablespoons) rum
4 Cadbury Flakes from the family box
A 20 cm (8-inch), round, deep cake tin, greased and base-lined, a piping bag and star pipe
Work the cake crumbs in a food processor or blender so that they are quite fine. Whisk the egg yolks, essence and rum together well until pale in colour. Fold in the cake crumbs, grated chocolate, chopped nuts and crumbled Flake. Whisk the egg whites stiffly, add the sugar and continue whisking until as stiff again. Fold both mixtures together then turn into the tin and level the top. Bake at Gas Mark 4/180ºC/350ºF for about 1 hour 10 minutes, until cooked through. Leave briefly before turning out to cool.
Slice the cake evenly into three. Whip the cream, sieved icing sugar and rum together until stiff enough to spread. Put some into the piping bag, and sandwich the cake back together with the remaining cream, also covering the top. Pipe 8 whirls of cream, stick half a Flake into each and lift the cake on to a plate.
Serves 8 generously
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