ReceptnaptárProvençal-style cake
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Ingredients
Method
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- Toast and grind half of the almonds, cut the other half into long, thin slices and toast them too.
- Whisk the 10 egg whites to stiff peaks.
- Gently fold in the sugar, vanilla and the toasted ground almonds.
- Divide the mixture between two cake tins and bake carefully at 160°C, about 25-30 minutes.
- Once cool, beat the butter with the vanilla sugar until fluffy, and stir in the sliced almonds.
- Fill between the two layers with this cream.
- Coat with a lemon or rum glaze.
- Whipped cream can be used in place of the butter.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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