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ALMOND CAKE SENSATION




Source of Recipe


Almonds Are In!


List of Ingredients




8 eggs, separated
¼ tsp. salt
¾ cup sugar
¾ cup ground natural almonds
¾ cup flour
¼ cup butter, melted
Mocha Buttercream
Whole blanched almonds





Recipe



Line bottom of 9-inch springform pan with brown paper. Grease paper. Whip egg whites with salt in large mixer bowl until soft peaks form, then gradually beat in ½ cup of the sugar. Beat until stiff peaks form.
In small mixer bowl, beat egg yolks with remaining sugar until fluffy. Fold ground almonds and flour into whipped egg whites; fold in egg yolk mixture. Fold in melted butter, folding just until blended.
Turn at once into lined pan. Bake at 350 degrees for 45 minutes or until a pick inserted into center comes out dry. Cool until cake sinks below rim. Turn pan over and complete cooling upside down.
To assemble, split cake into 3 thin layers. Set aside ½ cup Buttercream for decoration. Spread bottom layer with ¾ cup Buttercream. Top with middle layer. Spread it with ¾ cup Buttercream. Stack last layer on top. Spread remaining buttercream on top and sides. Pipe decoration on top. Trim with whole almonds.
Mocha Buttercream: Cream 1 ½ cups butter with 3 cups powdered sugar (sifted after measuring) and 4 egg yolks. Combine 3 tablespoons instant coffee powder or 1 ½ tablespoons freeze-dried coffee granules with 6 tablespoons water and 3 oz. unsweetened chocolate in small saucepan. Over low heat, stir often until melted. Gradually beat in the butter mixture.
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Makes 1 cake.