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Viceroy's Dessert

Mexican.Chef's picture
Ingredients
  Granulated sugar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Egg yolks 8 , beaten
  Ground cinnamon 1⁄2 Teaspoon
  Dry sherry/Orange juice 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
  Egg whites 8
  Cream of tartar 1⁄4 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Powdered sugar 2 Tablespoon
  Sponge cake slices/Pound cake slices 1 Cup (16 tbs) (16 1/2 Inch Slices)
  Apricot jam 1⁄2 Cup (8 tbs)
  Chocolate shot 200 Milliliter
  Small candies 1⁄4 Cup (4 tbs) (Multi-Colored Decorative)
Directions

In 1-quart saucepan boil granulated sugar and water to thread stage (230° on candy thermometer).
Pour syrup into top of double boiler; cool.
Stir in egg yolks and cinnamon.
Cook and stir over boiling water (upper pan should not touch water) for 10 to 15 minutes or till thick.
Remove from heat and stir in sherry or orange juice and vanilla.
Beat egg whites with cream of tartar to soft peaks.
Whip cream with powdered sugar till stiff.
Fold whipped cream into egg whites.
Spread eight of the cake slices with apricot jam; top with remaining cake slices.
Cut in cubes.
Arrange half the cake cubes in a deep serving dish.
Follow with half the egg yolk mixture and half the cream mixture.
Repeat layers ending with cream.
Cover and chill for 3 to 4 hours.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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