Almond and Cream Cheese Prism Recipe

200g/7 oz butter or margarine, softened
100g/4 oz caster (superfine) sugar
1 egg
200 g/7 oz/scant 1 cup cream cheese

5 ml/1 tsp lemon juice
2.5 ml ground cinnamon

75 ml/5 tbsp brandy
90 ml/6 tbsp milk
30 Nice biscuits (cookies)
For the icing (frosting):
60 ml/4 tbsp caster sugar
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
100g/4 oz plain (semi-sweet) chocolate
60 ml/4 tbsp water
50g/2 oz butter or margarine

100 g/4 oz flaked (slivered) almonds

Method:

Cream together the butter or margarine and sugar until light and fluffy. Beat in the egg, cream cheese, lemon juice and cinnamon. Lay a large sheet of foil on a work surface. Mix the brandy and milk. Dip 10 biscuits in the brandy mixture and arrange on the foil in a rectangle two biscuits high by five biscuits long. Spread the cheese mixture over the biscuits. Dip the remaining biscuits in the brandy and milk and place on top of the mixture to make a long triangular shape. Fold in the foil and chill overnight.

To make the icing, bring the sugar, cocoa, chocolate and water to the boil in a small pan and boil for 3 minutes. Remove from the heat and beat in the butter. Leave to cool slightly. Remove the foil from the cake and spread the chocolate mixture over the top While still warm press on the almonds. Chill until set.