Frangipani Cake
Ingredients
1 round sponge cake
2 to 3 Tbsp. rum
2 ripe mangoes
1/4 C. chopped toasted macadamia nuts
1 1/2 C. cream, lightly whipped
Garnish – Frangipani blossoms
Cooking Instructions
Scoop out the center of the cake, leaving an even, clean shell about 1 inch thick, and place on a platter. Paint the cake shell with rum. Slice the mangoes into even slices and place in a bowl with the macadamia nuts and turn through half the whipped cream. Spoon into the cake shell. Ice the outside of the cake with the remaining whipped cream and refrigerate until thoroughly chilled. Garnish with frangipani blossoms. If not available, toast some discarded sponge cake, sprinkle crumbs over the finished cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)