ReceptnaptárSwabian cake
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Ingredients
Method
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- Grind the 140 g of blanched almonds finely.
- Beat the 6 egg yolks with the 100 g of sugar until fluffy, then mix in the ground almonds.
- Whip the 5 egg whites into a stiff foam, and fold loosely into the mixture.
- Pour into a buttered, breadcrumb-dusted round cake tin, and bake in an oven at 150-160 °C over low heat for 35-40 minutes, until golden and springy.
- Turn out onto a rack and let cool completely.
- With two horizontal cuts, divide the cooled cake into three layers, spread apricot jam between them, and reassemble.
- Transfer to the serving platter.
- Whip the 5 egg whites into a stiff foam, mix in the 200 g of vanilla sugar, and coat the top and sides of the cake evenly with this meringue.
- Bake in a hot, 200 °C oven for 5-8 minutes until the meringue coating is golden-red, then serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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