Ingredients
6 eggs, separated
¾ cup sugar
½ tsp. cream of tartar
¾ cup flour
1 cup whole almonds, blanched or natural, ground
½ tsp. baking powder
1 ½ tsp. almond extract
Mocha Buttercream
2/3 cup apricot jam
Whole blanched almonds
Chocolate curls
Mocha Buttercream:
Using wire whip, beat 2 eggs with 1 lb. powdered sugar and 2 tsp. instant coffee powder in saucepan until mixed. Cook over medium heat for 10 minutes or until very hot but not boiling. Remove from heat. Stir in 4 oz. semi-sweet chocolate until melted. Stir in 1 ½ cups diced butter until it melts. Chill to spreading consistency.
Directions
Beat egg yolks with ½ cup of the sugar until light and fluffy. In another bowl, with clean beaters, beat egg whites with cream of tartar, gradually adding ¼ cup sugar. Beat until stiff peaks form. Mix flour, almonds, baking powder and almond extract into egg yolk mixture. Fold in egg whites. Turn into two 8-inch round layer cake pans that have been lined with brown paper and greased on bottoms. Bake at 350°F for 25 to 30 minutes or until a light touch in centers doesn’t leave imprints. Cool until cake sinks just below top edge of pans. Turn pans over and cool cakes in pans upside down. Loosen edges and remove from pans. Peel off paper. Carefully slice each layer into 3 thin layers. Stack with 1/3 cup buttercream spread onto each layer except on top. Reserve ¼ to 1/3 cup buttercream for piping. Spread remainder on sides of cake. Pipe border around top edge. Spread sieved jam on top. Garnish with whole almond s and chocolate curls. Store cake in refrigerator. Remove 20 to 30 minutes before serving (should be cool but not cold when served).
Makes 1 cake |
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