Tipsy Cake, or Brandy Trifle

Instructions

1. The old-fashioned mode of preparing this dish was to soak a light sponge or Savoy cake in as much good French brandy as it could absorb.
2. Then, to stick it full of blanched almonds cut into whole-length spikes, and to pour a rich cold boiled custard round it.
3. It is more usual now to pour white wine over the cake, or a mixture of wine and brandy; with this the juice of half a lemon is sometimes mixed.