Rich Almond Cake

TO MAKE THE CAKE: Preheat the oven to 300 degrees F. Butter two 8-inch round cake pans and line with parchment or waxed (greaseproof) paper.

Combine the egg yolks, brandy, vanilla, and sugar in a large mixing bowl and beat until pale and thick, 3-4 minutes. Stir in the ground almonds, breadcrumbs, and baking powder. In a separate bowl, beat the egg whites until stiff. Gradually add the sugar and beat until dissolved, about 1 minute. Fold one-third of the egg whites into the egg yolk mixture, then fold in the remaining egg whites.

Pour the mixture into the prepared pans. Bake for 45 minutes, or until a skewer inserted in the center of the cake comes out clean. Cool in the pans for 2-3 minutes before turning out onto a wire rack to cool completely.

TO MAKE THE SYRUP: Combine the brandy and sugar in a small saucepan and stir over low heat to dissolve the sugar.

Make holes in the top of each cake layer using a skewer and brush with the syrup.

TO MAKE THE FILLING AND TOPPING: Place the bottom cake layer on a serving plate and spread with half of the cream. Set the other layer on top and over with the remaining cream. Press the almonds onto the cake and serve immediately.