Saturday, 30 July 2016
Bob about to enjoy a classy bit of patisserie
Every now and then I make one of these daft cakes when people come round, preferably more than two layers (cake, not the guests) and with many absurd additions; this one was a tad restrained but I did like the chocolate bears.
Ingredients: something unspeakably awful from the cake section of a supermarket, in this case a 'flan' called a Tropezienne, (From St Tropez, I assume) which was happily already in two halves and coated with cream.
More cream from one of those air-filled cans
Tinned/and or, fresh fruit
Possibly alcohol - rum, brandy . . .
Mad sweets to decorate with.
Preparation time: not very long. In fact best done while everyone else is yakking and the glasses of wine you have already consumed make for a more . . . spontaneous and artistic dessert.