- 9 eggs, separated
- 1/4 cup brandy, amaretto or rum
- 1 teaspoon vanilla extract
- 1 1/2 cup sugar
- 2 1/4 cups ground almonds
- 3/4 cup dry bread crumbs
- 2 teaspoons baking powder
- For Syrup:
- 2 tablespoons brandy, amaretto or rum
- 1 tablespoon sugar
- For Filling and Topping:
- 1 1/4 cups heavy cream, whipped
- 1 1/3 cups flaked almonds, toasted
TO MAKE THE CAKE: Preheat the oven to 300 degrees F. Butter two 8-inch round cake pans and line with parchment paper.
Combine the egg yolks, brandy, vanilla and 1 cup 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 1/2 cup 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
573 calories; 35g total fat; 232mg cholesterol; 192mg sodium; 49g carbohydrates; 4g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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