Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Softened butter
2 c Sugar
4 Eggs--seperated
1/2 c Heavy cream
1 c Mashed potatos
1 c Ground almonds
4 oz Unsweetened
-chocolate--melted
1 t Pure vanilla extract
2 ts Rum
1 t Cinnamon
1 1/2 c Unbleached white flour
2 ts Baking powder
FROSTING:
3 tb Butter--softened
1 1/2 c Powdered sugar--sifted
2 tb Strong, warm freshly brewed
-coffee
1 oz Unsweetened
-chocolate--melted
1 tb Strong, dark rum
1/2 ts Pure vanilla extract
FILLING:
1/2 c Raspberry butter OR jam OR
-1/2 cup stewed dried
-apricots--pureed
16 Whole almonds or 1/2 cup
-slivered almonds.
CAKE:
Preheat oven to 325 F. Generously butter and flour a
10-inch springform pan. Cream together the butter and
sugar. Beat in the egg yolks, one at a time, and then
add the next 4 ingredients, beating until smooth. Mix
in the vanilla and rum. Sift together the cinnamon,
flour and baking powder and add to the batter, mixing
well.
Beat the egg whites until stiff--BUT NOT DRY--and fold
them into the batter. Pour the batter into the pan and
bake for 1 1/2 hours or till a knife inserted in the
center comes out clean. Allow the cake to cool for
about 15 minutes in the pan, then slide a knife
between the sides of the cake and the detachable side
of the springform pan. Remove the pan.
While the cake is cooling, prepare the frosting. Cream
together the butter and powdered sugar. Add the rest
of the ingredients and beat till smooth. When the cake
is cool, carefully slice it in half horozontally and
spread the jam or cooked apricots between the layers.
Reassemble the cake and spread the frosting on the top
and sides. If you wish--decorate with almonds.
