Description

A twist on the traditional Maltese carnival prinjolata. Made with strawberries instead of using glace cherries. A lovely occasional treat. Prinjolata comes from the term prinjol, meaning pine nut. Essentially the prinjolata is a pine nut cake. You can however use other nuts such as almonds which I have used or a combination of nuts. I have also used strawberries instead of glaced cherries. You can use glace cherries if you like instead. I used one 16 cm * 10 cm bowl for the prinjolata

Ingredients

  • For the butter cream:
  • 225 grams castor sugar
  • 175 grams softened butter
  • For the meringue:
  • 250 grams castor sugar
  • 2 egg whites
  • 2 tablespoons water
  • 2 teaspoons vanilla essence
  • For the remaining filling:
  • 200 grams sponge or madeira cake processed in a food processor to resemble crumbs
  • 90 grams sponge or madeira cake sliced thinly for the base of the cake
  • 100 grams toasted and crushed nuts (I used 40 grams pine nuts and 60 grams flaked almonds)
  • 5 strawberries sliced.
  • For the topping:
  • 200 ml double cream
  • 50 grams icing sugar
  • 5 strawberries sliced
  • 20 grams melted dark chocolate
  • Toasted pine nuts and flaked almonds
  • A bowl is required roughly the size of 16 cm * 10 cm, clingfilm and some oil.

Instructions

  1. Cream the butter and sugar in a food processor until smooth. Leave aside.
  2. Prepare the meringue by slowly beating the egg whites with an electric beater in a large bowl over a simmering saucepan.
  3. Slowly add in the castor sugar and beat until white stiff peaks form.
  4. Finally add in the water and vanilla essence and beat further until well mixed.
  5. Remove the meringue mixture from the simmering saucepan.
  6. Mix in the butter cream.
  7. Mix in all the other filling ingredients except for the sliced cake.
  8. In the cake bowl grease with oil. Line with cling film. This will help to ease the prinjolata out of the bowl.
  9. Add in the cake mixture. At the top of the filling line with the sliced cake. This will form the base of the prinjolata.
  10. Place in the fridge overnight.
  11. The following day take the bowl out of the fridge.
  12. Pry the filling out of the bowl with a butter knife. A dome shaped cake should have formed.
  13. In a food processor or electric beater whip the cream and icing sugar until a stiff cream is formed.
  14. Cover the prinjolata with the cream.
  15. Decorate with almonds, pine nuts, sliced strawberries.
  16. Melt the chocolate in a bowl over simmering water. Place the chocolate in a spoon and drizzle over the prinjolata.
  17. Happy carnival!