Brazilian Tipsy Gateau

• Ingredients
• 11oz can of Mandarin Oranges
• 8oz Cottage Cheese
• 4oz Cream Cheese
• 4oz Caster Sugar
• 1 packet of Trifle Sponges
• 2 tbsp Sherry or Brandy
• 2oz Flaked Almonds
  
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  For Decoration
• 1 tbsp Milk
• 1 level tbsp Coffee Powder/granules
• ½ pint Whipping Cream
  
  
  
• Method
• Brown the almonds at Gas mark 4/350 C, for approximately 15 – 20 minutes
• Line a 2lb loaf tin with foil
• Slice 1 layer of the sponges and line the bottom and the sides of the tin with the sliced sponges (not the ends of the tin)
• Crumble up the remainder of the sponges and soak them in the Sherry/Brandy, then mash them together
• Sieve the cottage cheese into a bowl and add the cream cheese and caster sugar. Mix well together
• Add the oranges (except for approx. 14, these are kept for decoration), which must be mashed up before adding to the cheese and sugar mixture
• Using half the mixture, spread over the sponge cake in the bottom of the tin, then add the soaked sponge mixture, spreading evenly over the cheese
• Top with the remaining cheese mixture, once more spreading evenly
• Finally cover the mixture with the sliced oranges. Fold tin foil over the mixture and put into the freezer for around 5 hours