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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 3 |
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If you're making this for the sherry syrup , don't be tempted to use a dark dry Sherry for the syrup or topping it will muddy the beautiful green-gold color of the cake and tint the cream topping brown. Ingredients:
1/2 cup water |
1/2 cup sugar |
6 tablespoons light fino sherry |
Directions:
1. Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour.
2. Cooks' note: Syrup can be made 1 week ahead and chilled in an airtight container.
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