Almond Dream Cake ... Mandeldron

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   Tip: To grind almonds use a little of the sugar in a processor with the nuts, as this will prevent the nuts from turning to butter.

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   Cake:

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   Preheat oven to 350u00b0F.

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   Grease a 9-inch springform pan.

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   Combine the flour and the almonds together.

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   Beat egg yolks until very thick and pale pale yellow.

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   Gradually add the sugar and beat until mixture forms a ribbon.

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   Add the nuts and flour.

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   Beat the egg whites until stiff peaks form.

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    Fold the beaten stiff whites into the yolk mixture.

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    Pour into prepared pan.

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    Bake 45 minutes until just done.

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    Use a tester at this point.

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    Cool in pan.

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    Filling:

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    Gently warm 3 tbsp of the cream in a small pot.

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    Sprinkle the gelatin over and let stand until lukewarm but not set.

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    Whip the remaining cream until soft peaks form.

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    Add the warm gelatin mixture, and beat until stiff.

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    Fold in the toasted finely chopped almonds, and Cognac.

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    Split cooled cake in half.

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    Spread half the filling over bottom; replace the top layer and cover all with the remaining cream mixture.

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    Garnish with strawberries and shaved chocolate and extra whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.