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Glace spinning-wheel slice

  • 6
Glace spinning-wheel slice


  • 250 gram packet plain sweet bisuits, crushed finely
  • ¾ cup icing sugar
  • ¾ cup (70 gram packet) ground almonds
  • ¼ cup cocoa, sifted
  • ½ cup hot black coffee
  • ¼ cup coffee liqueur

Butter cream filling

  • ¾ cup sugar
  • ½ cup water
  • 100 grams butter
  • ¼ cup finely chopped citron
  • ¼ cup finely chopped mixed peel
  • ¼ cup finely chopped glace cherries


  1. Mix together crushed biscuits, icing sugar, ground almonds and cocoa in a mixing bowl. Make a well in the centre.
  2. Stir in coffee and coffee liqueur. Mix to form a soft dough.
  3. Sift a little extra icing sugar on to a large sheet of baking paper. Spread out dough to make a rectangle, approximately 22cm x 26cm. Spread filling evenly over the top, leaving a 1cm border along the longer sides.
  4. Holding the paper with both hands, gently roll up to enclose the filling, as you would for a Swiss roll. Wrap in cling film and refrigerate overnight or for at least 4 hours before slicing and serving with coffee.

Butter-cream filling

  1. Put sugar and water in a saucepan. Place over a low heat, stirring until the sugar has dissolved. Bring to the boil and boil for 5 minutes. Remove from heat, cool. Beat butter untilc reamy. Beating well, gradually add cold syrup. Stir in the glace fruits.

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