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Ingredients
- 2 stk butter ( 1/2 lb.)
- 1 x (1-lb.) box confectioner's sugar
- 6 Tbsp. bonded whiskey
- 5 x Large eggs, separated and beaten
- 1 c. minced English walnuts
- 2 x to 3 dozen lady fingers Whipped cream
Directions
- Cream together butter and sugar. Set aside. Add in whiskey to the well-beaten egg yolks and mix well so yolks are denatured. Add in yolk mix to creamed butter and sugar. Add in stiffly beaten egg whites and nuts.
- Line a mold or possibly a square cake pan with waxed paper on the bottom and sides.
- Cover bottom of pan with lady fingers, with the top sides of the cakes down.
- Cover with a layer of the mix. Top with lady fingers, then layer on more of the mix. Finish with a layer of lady fingers, top sides of the cakes up.
- Chill for 12 hrs. Ice with whipped cream, that can be flavored with vanilla or possibly bourbon.
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