Description
A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn’t like it. However, be careful – not all the ingredients are good for the waistline.
Ingredients
- 5 egg yolks
- ⅔ cup white sugar
- ½ cup heavy cream
- ⅔ cup butter
- 5 egg whites
- 1 ⅔ cups confectioners’ sugar
- 1 teaspoon baking powder
- 2 cups almond meal
Instructions
- In a saucepan over low heat
- or in a metal bowl set over a pan of simmering water
- whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat
- and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface
- and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
- In a glass or metal bowl
- whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl
- stir together the ground almonds
- baking powder
- and confectioners’ sugar. Using a whisk or rubber spatula
- fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
- Bake for 30 minutes in the preheated oven
- until the top of the cake springs back when pressed lightly. Cool cake
- then remove from the pan. Spread the glaze on top
- and serve.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 day
Servings: 10