Beat the cream with
the sugar and the ginger and put in the fridge for one hour. In the
meantime, puree the red currant jam through a puree sieve and add the
cointreau. Put this in the freezer for one hour. Stir the two together
with two or three stirs to get a marbled effect.
Mix almonds, hazelnuts,
raisins, cacao, flour, cinnamon and nutmeg together. Heat the sugar,
honey and butter slowly until it starts to boil; cook 4 minutes on high
heat. Add to the nut mixture and stir quickly. Put this mixture into
a greased cake mould and flatten with the back of a spoon. Bake 35 minutes
at 160 degrees Celsius.
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