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1
In blender or possibly food processor blend almonds till finely grnd.
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2
Spread proportionately in shallow baking pan.
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3
Bake in 350 degree oven till light brown, stirring twice.
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4
Set aside.
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5
Grease three 8 x 8 x 2 inch baking pans.
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6
Line bottoms with wax paper; grease.
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7
In small bowl beat yolks and peel with electric mixer for 6 min.
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8
Gradually add in 1/2 c. of sugar, 1 Tbsp.
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9
at a time till sugar is nearly dissolved.
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10
Wash beaters.
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11
In a large bowl beat egg whites and cream of tartar at high speed till soft peaks form.
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12
Gradually add in remaining sugar 1 Tbsp.
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13
at a time, beating till stiff peaks form.
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14
Fold yolk mix into beaten whites.
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15
Combine almonds and wafer crumbs.
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16
Sprinkle 3/4 c. of nut mix over Large eggs, mix in lightly.
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17
Repeat with remaining nut mix, 3/4 c. at a time, folding in lightly.
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18
Turn into pans.
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19
Bake at 350 degrees for 20 min (cakes will have a slight dip).
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20
Cold 10 min, using narrow spatula loosen from pans.
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21
Remove pans and wax paper.
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22
Cold on wire racks.
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23
To assemble beat cream to stiff peaks.
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24
Using pastry tube fitted with large star tip, pipe 1 1/2 c. whipped cream in parallel lines, leaving space in between on bottom layer.
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25
Pipe around edges.
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26
Reserve 1/4 c. orange sections.
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27
Sprinkle half the remaining oranges and half the figs on top of cream.
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28
Top with next layer.
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29
Repeat piping process with remaining cream, oranges and figs.
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30
Top with final cake layer.
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31
Heat preserves, spread some over cake.
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32
Arrange oranges, grapes, strawberries and or possibly kiwi on top.
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33
Brush with preserves.
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34
Top with lemon twist.
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35
Refrigerate1 hour.
