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Ingredients
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1½
cups skin-on sliced almonds
¾ cup unsalted butter, softened
¾ cup sugar divided
4 eggs, separated
2 tsp. vanilla extract
1/8 tsp. salt
½ cup light buckwheat flour
½ cup raspberry preserves
10-inch round paper lace doily
1 tbsp. confectioners' sugar
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Method |
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Oil
bottom of 9x1½-inch round cake pan and line with waxed paper.
Finely grind almonds in food processor, blender or nut-chopper. In
large bowl, cream butter and 6 tablespoons sugar. Beat in yolks, one
at a time. Stir in vanilla and almonds. In medium bowl, beat egg whites
and salt to soft peaks; gradually add remaining sugar, beating until
soft, glossy peaks form. Lightly fold ¼ beaten whites into
batter. Sift ¼ flour over batter; combine lightly. Alternately
add remaining whites and flour in this manner. Pour batter into pan.
Bake at 350° for 30 minutes or until tester inserted into center
comes out clean. Cool on rack 10 minutes; remove from pan. When cool,
slice horizontally into 2 layers. Place bottom layer, cut side up,
on plate; spread with preserves. Top with remaining layer, cut side
down. Place doily on top; sprinkle with confectioners' sugar; remove
doily.whipped cream and chopped nuts and/or fresh fruit. |
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