This vintage classic is the ultimate make-ahead treat: layers of crushed tea biscuits, colorful gelatin cubes, nuts, and raisins are bound together with a rich chocolate custard, then chilled overnight until firm. The next day, it is unmolded and blanketed in whipped cream. Originally, the cake was frosted with a meringue-style made from the leftover egg whites, but this modern home version uses convenient whipped topping and turns those whites into crisp meringue cookies on the side.
Ingredients
- 1 lb (about 4 cups) tea biscuits or vanilla wafers, broken into coarse crumbs
- 7 oz (about 1½ cups) fruit gelatin dessert, diced, preferably in multiple colors
- 7 oz (about 1⅓ cups) raisins
- 7 oz (about 1¾ cups) walnuts, chopped
- 7 oz baking chocolate, melted
- 7 oz (about 1¾ cups) powdered sugar
- 14 tablespoons (1¾ sticks) margarine or unsalted butter, softened
- 4 large egg yolks
- 1 teaspoon rum extract
- 2 cups (1 pint) whole milk
- 2 envelopes whipped dessert topping mix, prepared according to package directions
Instructions
- In a large bowl, beat the margarine and powdered sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Blend in the melted chocolate and rum extract until smooth.
- In a very large mixing bowl, combine the broken biscuits, diced gelatin, raisins, and chopped walnuts. Pour the milk over the dry mixture, then add the chocolate cream. Fold everything together gently but thoroughly with a spatula or wooden spoon until evenly moistened and cohesive.
- Line a 9- or 10-inch springform pan or deep bowl with aluminum foil, covering the bottom and sides completely. Spoon the mixture into the prepared mold and press down lightly to eliminate air pockets. Cover and refrigerate overnight (at least 8–12 hours) until firm and sliceable.
- The next day, invert the cake onto a serving plate and carefully peel away the foil. Spread the prepared whipped topping evenly over the top and sides. For a traditional presentation, you may also pipe rosettes of whipped cream around the top edge.
- Slice with a sharp knife wiped clean between cuts. Store leftovers covered in the refrigerator for up to 4 days.
Note: The original recipe uses the reserved egg whites to make a cooked meringue frosting to coat the cake. If you prefer that classic method, prepare the meringue frosting with the 4 egg whites and use the whipped topping as a filling, or bake the egg whites into crisp meringue cookies to serve alongside each slice.
