RECIPE FROM "SANDY'S
Louisiana Ice Box Cake
(This is an old recipe from my mother's files)
1/2 cup sweet butters
1-1/2 cup powdered sugar
4 egg yolks
3 ounces rum
2 heaping teaspoons instant coffee (from the jar)
1 teaspoon vanilla
1/2 cup slivered almonds
2 dozen ladyfingers
2 dozen large almond macaroons, finely crumbled
1 cup heavy cream, whipped to peaks
Cream butter and sugar until fluffy.
Beat in egg yolks, rum, coffee, vanilla and nuts.
Fold in 1 cup whipped cream.
Place ladyfingers in a flat, oblong pan and cover with HALF the cream mixture.
Then put a layer of crumbled macaroons on top and pour over the remaining cream mixture.
Let stand at room temperature for about 30 minutes and then refrigerate for at least 24 hours before serving.
Cover with second cup of whipped cream and fresh berries.
Sandy's Note: I've never made this cake and I don't remember ever eating it at my mother's, but she had a start and the word "good" noted beside the recipe, so I'm certain it IS good.