Chocolate almond cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| Cake | ||
| 8 | larges | Eggs |
| 1 | cup | Butter, softened -- let |
| Stand | ||
| At room temp 1/2 hour | ||
| 1 | cup | Confectioners sugar |
| 2 | teaspoons | Baking powder |
| ½ | cup | Sweetened cocoa |
| 1¼ | cup | Finely ground almonds -- |
| Not | ||
| Blanched -- whirl in | ||
| Blender | ||
| To obtain right consistancy | ||
| ½ | cup | Finely ground bread crumbs |
| Made from toasted bread | ||
| ¼ | cup | Halved -- blanced and |
| Toasted | ||
| Almonds for decoration. see | ||
| End of recipe | ||
| Filling and frosting | ||
| ½ | cup | Butter -- softened |
| 1½ | cup | Confectioners sugar |
| ¼ | cup | Sweetened cocoa |
| 2 | teaspoons | Rum |
Directions
Cake: Preheat oven to 375 Line a 9 inch cake pan with alum foil and grease the bottom and sides. Separate the eggs, placing the yolks in a large mixing bowl and the whites in a deep bowl for beating. Beat the whites until stiff peaks form and set them asi Add the almonds and breadcrumbs; mix well. Fold the egg whites into the mixture until the two are combined smoothly. Pour the batter into a cake pan and spread it evenly. Bake it for 25 minutes or until tests done. Cool in the baking pan.
FIlling and frosting: Cream the butter with a fork, Mix the sugar and cocoa together and add them to the butter. Cream all the ingredients until they are well blended and add therum, mixing well. When the cake has cooled, remove it from the pan, peel off Divide it crosswise into 3 equal parts. Put the three layers together with filling frosting between the layers and on top. Decorate it with the toasted almonds.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman