Level of Difficulty: Easy Preparation Time: 1 hour Prepare in Advance: Yes
Grease a 28-cm/11-inch cake tin with a removable base with 2 tsp butter.
Coat with the breadcrumbs. Preheat the oven to 200C/400F/Gas Mark 4. Mix
the almonds with the sugar.
Beat the egg whites to form stiff peaks. Fold into the almond mixture.
Pour the mixture into the prepared cake tin. Bake for 18-20 mins in the
bottom of the oven.
Mix all the ingredients for the icing in a saucepan. Simmer slowly over low
heat until the cream has thickened. Add a little boiling water if the cream
starts to separate or curdle.
Set aside to cool. Spread or pipe the cream on top of the cake base. Let
the cake cool before serving, preferably overnight.
Variations: Serve the cake with fruit salad made with fresh strawberries,
pineapple pieces and sliced kiwi fruit.
