24plain biscuitsI use Arnott's' Niece (2 packs are required)
125gramsbutteryou cannot substitute margarine
120grams½ cup caster sugar
Few drops of almond essence
125ml½ cup milk
125ml½ cup milk extra
8teaspoons2 tablespoons rum, be generous
Grated chocolateflake or whatever you desire
Cream butter and sugar until light and fluffy.
Beat egg yolks in to creamed mixture, add ground almonds and almond essence.
Gradually beat in a ½c of milk.
Beat egg whites until stiff peaks form. Fold half in to the creamed mixture, then fold in the remaining egg whites.
Combine rum and the remaining ½c of milk.
Arrange six biscuits lengthwise in two rows, beside each other, on aluminium foil. Brush the biscuits liberally with the rum/milk mixture.
Spread the biscuits evenly with ? of the filling. Top with another lay of biscuits and brush liberally with rum/milk mixture. Continue as before until all mixture is finished and you have ended with a layer of biscuits (again brush liberally with rum/milk).
Wrap up in foil and refrigerate overnight.
Before serving remove torte from foil and place on serving plate. Cover with whipped cream and top with chocolate. Once covered and decorated, refrigerate once again until ready to serve.