The Prinjolata is a traditional Carnival sweet. Its name originates from ‘prinjol’ since the main ingredients are pine nuts. Every confectioner has it’s own variation. This year a chocolate version was introduced…
One version of the Prinjolata:
150 grms butter
320 grms caster sugar
12 slices plain Madeira cake (cut into 3 cms slices)
1 egg white
drops of vanilla essence
50 grms roasted and ground pine-nuts
Frosting / Icing
50 grms whole pine-nuts
50 grms halved candied cherries
50 grms grated dark chocolate
Blend the butter and 200 grms of the sugar with an electric blender. Blend until the mixture becomes a smooth cream. Beat the egg white in a bowl (the bowl should be placed in a hot water bath). Continue beating the egg while adding the rest of the sugar i.e. the remaining 120 grms sugar. Also add half a tumbler of water and the vanilla essence. Mix and stir well. Remove from the fire and allow to cool. Add the creamed butter mixture and the crushed pine-nuts. Mix well. Grease a pudding basin, and start layering alternatively to the top – with Madeira cake slices and the creamy prinjolata mixture. So essentially you will have one layer of cake and one layer of creamy mixture. Continue doing this layering until you finish both cake slices and mixture.
Let the prinjolata stay overnight in the fridge.
Turn the prinjolata very carefully out of its container and place on a cake plate.
To decorate: cover the prinjolata with the frosting and stick the whole pine-nuts, chocolate flakes and cherries.
Put the prinjolata in the fridge and let it cool down for a few hours.