Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Butter 2 tb Fresh breadcrumbs

----------------------------BASE---------------------------------
150 g (5oz) ground almonds 6 Egg whites
210 g (7oz) caster sugar

---------------------------ICING--------------------------------
6 Egg yolks 130 g (4«oz) caster sugar
300 ml (10 fl oz) cream 75 g (2«oz) butter

--------------------------GARNISH-------------------------------
Flaked roasted almonds

To Drink: - Sweet white wine or white port

Level of Difficulty: Easy Preparation Time: 1 hour Prepare in
Advance: Yes Grease a 28-cm/11-inch cake tin with a removable base
with 2 tsp butter. Coat with the breadcrumbs. Preheat the oven to
200øC/400øF/Gas Mark 4. Mix the almonds with the sugar.

Beat the egg whites to form stiff peaks. Fold into the almond
mixture. Pour the mixture into the prepared cake tin. Bake for 18-20
mins in the bottom of the oven.

Mix all the ingredients for the icing in a saucepan. Simmer slowly
over low heat until the cream has thickened. Add a little boiling
water if the cream starts to separate or curdle.

Set aside to cool. Spread or pipe the cream on top of the cake
base. Let the cake cool before serving, preferably overnight.

Variations: Serve the cake with fruit salad made with fresh
strawberries, pineapple pieces and sliced kiwi fruit.

Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94

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