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1
STREUSEL: Mix all but butter in a small bowl.
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2
Add butter and rub in with fingertips until well blended.
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3
Set aside.
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4
CAKE: Preheat oven to 350F (180C).
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5
Butter and flour a 12-cup Bundt pan.
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6
Mix flour and baking powder in a small bowl.
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7
Finely grind almonds in processor.
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8
Using electric mixer, beat butter and almond paste in a large bowl until blended.
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9
Gradually beat in 113 cups sugar.
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10
Continue beating until fluffy.
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11
Beat in extract.
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12
Stir in dry ingredients alternately with milk.
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13
Mix in ground almonds.
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14
Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks.
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15
Gradually add remaining 13 cup sugar and beat until stiff but not dry.
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16
Fold meringue into batter in 2 additions.
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17
Transfer half the batter to prepared Bundt pan.
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18
Sprinkle streusel over.
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19
Spoon remaining batter over.
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20
Bake cake until tested done, about 1 hour.
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21
Cool in cake pan on rack for 20 minutes.
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22
Turn cake out onto rack and cool completely.
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23
(Cake can be made 1 day ahead; cover and let stand at room temperature.)
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24
GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended.
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25
Drizzle glaze over cake, allowing to run down sides.
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26
Sprinkle cake with sliced almonds.
