This elegant layered cake was written out carefully in the family recipe notebook, with a note to "not over-whip the chocolate cream." It takes patience, but the result is something truly special.
Ingredients
- Cake
- 8 egg whites
- 400 g (1¾ cups) sugar
- 500 g (2¼ cups) ground almonds
- 1 tbsp flour
- 1 tsp baking powder
- 1 pinch salt
- Topping
- 1 large chocolate bar
- 1 pint whipping cream
Instructions
- Whip egg whites and sugar to stiff peaks.
- Combine ground almonds, flour, baking powder, and salt.
- Fold the dry mixture into the egg whites.
- Divide batter into 3 pans.
- Bake at 350°F. Cool completely.
- Melt chocolate in a double boiler.
- Heat cream to body temperature.
- Mix chocolate and cream together. Refrigerate overnight.
- Next day, whip the chocolate cream — careful not to over-whip.
- Layer the chocolate cream between the cooled cakes.
- Refrigerate before serving.
