Directions
- 1Preheat oven to 170C (340F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
- 2In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
- 3In a large clean bowl, place egg whites and a pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
- 4Gradually fold ground almonds into the meringue. Do not over fold.
- 5Divide the batter between prepared pans.
- 6Bake for 20-25 minutes.
- 7Allow to cool.
- 8In a bowl, whisk egg yolks with sugar and set aside.
- 9In a small saucepan bring the cream to a gentle simmer.
- 10Gradually pour hot cream into the egg yolk mixture while constantly whisking.
- 11Transfer the mixture back into the saucepan and cook until thicken, stirring constantly.
- 12Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
- 13In a large bowl beat softened butter.
- 14Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
- 15Place one cake layer on a plate or cake stand, spread a layer of cream, then top with the second cake layer.
- 16Spread the cream on top and sides of the cake.
- 17Toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
- 18Keep the cake in the fridge for at least 4 hours before serving.
Ingredients
- 4 Eggs whites
- 1 pinch Salt
- 75 g Sugar
- 140 g almonds or ground almonds
- 4 Egg yolks
- 75 g Sugar
- 1 teaspoon Vanilla extract
- 100 ml Cream
- 130 g Butter, softened
- 0 Sliced almonds
Equipment
food processorwhiskhand mixertwo 8-inch (20cm) round cake pansparchment paperovensmall saucepanbowl
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