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Instructions |
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Preheat the oven to 350. Butter two 9-inch layer cake pans. Line
the pans with circles of wax paper. Butter the paper and sprinkle
the pans with flour. Tap out the excess.
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In a food processor or blender, combine the almonds and 1/4 C of
the sugar. Grind the nuts very fine. Blend in the flour, baking
powder and salt. In the large bowl of an electronic mixer, beat the
egg yolks until thick and light. Beat in the remaining 3/4 C of sugar
and the extracts. Stir into the almond mixture.
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In a clean bowl, with clean beaters, whip the egg whites until
soft peaks form. Gently fold the egg whites into the almond
mixture with a rubber spatula. Scrape the batter into the
prepared pans. Bake for 20 to 25 minutes or until the cake
springs back when touched in the center. Cool on a wire rack
for 10 minutes. Unmold the cakes and carefully peel off the
paper. TUrn the cakes right side up and let cool completely.
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Place four strips of wax paper around the edges of a cake
platter. Place on layer upside down on the plate. Spread the jam
evenly over the top. Place the second cake layer right side up on
the first layer. Break up the chocolate into small pieces. In a
small heatproof bowl set over, not in, a pan of simmering water,
melt the chocolate with the heavy cream. Stir until smooth and
let cool slightly. Pour the glaze onto the top of the cake. Smooth
the top with a metal spatula, allowing some to run down the
sides. Smooth chocolate over the sides. Let set briefly then
remove wax paper strips. Chill briefly to set the chocolate.
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Originally Submitted
12/9/2007
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