I’m not sure I’d call this a cake recipe, I think it’s more of a no-bake dessert, but I suppose you could serve it up as a cake. It says it should be made a day ahead, which makes it a great dessert for summer lunchtime bbqs.
I think it’s the salad dressing I like most about this recipe. Unusually the salad itself has peanuts in it – personally I think they’d be a bit too big and crunchy, pine nuts might be a better idea or you could just make whatever salad you like and top it with the blue cheese dressing.
This recipe was published by the Women’s Weekly in August 1992. Veal was more popular back then and wasn’t as expensive as it is now. I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.
There’s lots and lots of truffle recipes around and this another version by Nestle. It uses sweetened condensed milk to bind the fruit, nuts and biscuits together and has a rich chocolate coating….they look yummy.