LAYERS:
1 lb Almond paste
4 Egg whites
CREME:
6 Egg yolks
1/3 c Sugar
2/3 c Heavy cream
1 1/2 tb Grated orange zest
3 tb Fresh orange juice
5 oz Butter or margarine
2 tb Cointreau
DECORATION:
Candied orange peel
Some lemon balm sprigs
FOR SERVING:
Fresh berries or fruit
1 c Heavy cream, whipped
With an orange-yellow creme on thin almond layers and a decoration of
candied orange peel, you make a terrific cake. Serve it with coffee
or as a dessert with fresh berries or fruit and maybe a little
whipped cream.
Grate the almond paste on the roughest side of the grater. Put it in
a bowl and stir in the egg whites, one by one, while stirring
vigorously.
Draw 3 circles, diameter barely 10", on baking paper - one paper for
each circle. Spread out 1/3 of the batter in each circle, as even as
possible. Bake at 350 F for about 15 minutes. Loosen the baking paper
immediately - brush the back of the paper with cold water if it won't
come off. Let the layers get cold.
Put egg yolks and sugar in a stainless saucepan and add cream, grated
orange zest and juice. Let all simmer just to the boiling point while
stirring vigorously to a thick, fluffy creme. Pour it in a bowl and
let cool slightly. Add the fat in lumps plus the Cointreau while
beating. Let the creme get cold.
Spread the creme on the almond layers and decorate with candied orange
peel. Cover and store the cake in a cold place for 3 - 4 hours or
longer.
Decorate with lemon balm leaves if you wish - the fresh green color
looks nice with all the orange and yellow. Serve with fresh fruit and
lightly whipped cream.
