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1
Grind the almonds.
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2
Mix almonds, icing/confectioner's sugar and baking powder.
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3
Whip the egg whites until they are stiff.
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4
Very carefully mix the almond-mix with the egg whites ( inchcut inch them in).
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5
Bake at 175 cup (350 F) for app.
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6
30 minutes in a round mould.
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7
It should be golden in colour, but not brown around the edges.
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8
Let the cake cool.
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9
Cut the cake in half horizontally (or make two).
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10
Egg cream: Heat egg yolks, sugar and cream over low heat until the cream thickens.
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11
Do not boil.
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12
Stir constantly (Do not use a metal whisk in an aluminium pot - except for Halloween - the egg cream will turn green).
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13
Put the gelatine in water for a few minutes.
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14
Then squeeze out excess water.
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15
Heat in a double boiler until liquid.
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16
Mix the gelatine with the butter.
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17
(Add vanilla if you use it).
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18
Stir well.
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19
Add this mix to the egg cream, a little at the time.
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20
Put the egg cream between the layers of the cake, save some.
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21
In a double boiler, melt the semisweet chocolate.
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22
Put the melted chocolate on top of the cake, decorate with the remaining egg cream.
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23
If the melted chocolate is difficult to work with, add a l ittle brewed coffee, milk or butter.
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24
This is a rich cake - it will go a long way!
