Title: Walnut Coffee Gateau
Categories: Irish Alcohol Cake
Yield: 1 Cake

		** British Measurements **
SPONGE
4	oz	Butter
4	oz	Caster (granulated) sugar
6	oz	Flour; self-rising, sifted
2		Eggs; beaten
1 1/2	tb	Heather Cream Liqueur
2	oz	Walnuts; finely chopped
BUTTER ICING
2	oz	Butter
4	oz	Icing (confectioner's) sugar
1	tb	Heather Cream Liqueur
1	tb	Coffee powder (mixed into)
1	tb	Water; boiling
HEATHER CREAM FILLING
1/2	pt	Double (heavy) cream
2	tb	Heather Cream Liqueur
1		Dessertspoon icing
		. (confectioner's) sugar
		Chocolate Vermicelli for
		. garnish

** British Measurements **

Cream butter and sugar thoroughly, then add eggs and flour alternately. Add in the Heather Cream and walnuts and mix well.

Divide into two greased 7 inch / 18 cm round tins and bake in a preheated oven at 375øF / 190øC / gas 5 for about 25 minutes. Remove from tins and leave to cool.

Make up icing by creaming butter, then add the rest of the ingredients gradually and beat until the mixture is smooth.

Make up the filling by whipping the cream, icing sugar and Heather Cream in a bowl until thick.

Split the sponges in two and sandwich together with butter icing. Sandwich these together with butter icing. Sandwich these together with Heather Cream filling.

Spread sides with Heather Cream filling then roll sides in vermicelli. Spread top with Heather Cream filling and pipe round the edge. Decorate with pieces of chocolate and walnut. "Luxurious Recipes with Heather Cream" Inver House Distillers, Ltd. Airdrie, Lanarkshire, Scotland

Scanned and formatted for you by The WEE Scot -- pol mac Griogair

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