• 150 gr of butter
  • 320 gr casterd sugar
  • 12 slices plain Madeira cake (cut into 3 cm thick slices)
  • 1 egg white
  • A couple drops of vanilla essence
  • 50 gr roasted and ground pine-nuts

For Decoration
  • Frosting / Icing
  • 50 gr of whole pine-nuts
  • 50 gr of halved candied cherries
  • 50 gr of grated dark chocolate


First you blend the butter and 200 gr of the sugar with an electric blender. Blend until the mixture becomes a smooth cream. Beat the egg white in a bowl (the bowl should be placed in a hot water bath). Continue beating the egg while adding the rest of the sugar i.e. the remaining 120 gr of sugar. Also add half a tumbler of water and the vanilla essence. Mix and stir well. Remove from the fire and allow to cool. Add the creamed butter mixture and the crushed pine-nuts. Mix well.

Grease a pudding basin, and start layering alternatively to the top - with Madeira cake slices and the creamy prinjolata mixture. So essentially you will have one layer of cake and one layer of creamy mixture. Continue doing this layering until you finish both cake slices and mixture. Let the prinjolata stay overnight in the fridge.

Turn the prinjolata very carefully out of its container and place on a cake plate. To decorate: cover the prinjolata with the frosting and put the whole pine-nuts, chocolate flakes and cherries on the cream. Melt some chocolate and spread it over the prinjolata for an added effect.

Put the prinjolata in the fridge and let it cool down for some 5 hours before you serve it.
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