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  Added: Apr 07, 2006  •  Visited (1215)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Almond Layer Cake
What You Need:
  • 1½ cups blanched almonds
  • 2 tablespoons butter, softened
  • 4 tablespoons fine dry bread crumbs
  • 2 whole eggs
  • 6 egg yolks
  • ½ cup sugar
  • 1/3 cup flour
  • 6 egg whites

  • 2¼ cups sifted confectioners' sugar
  • 1 egg white
  • 2 tablespoons rum
  • 1 tablespoon fresh lemon juice
  • ½ cup raspberry or strawberry jam

  • How To Cook:
    1. Preheat the oven to 350°F. Spread the almonds in a shallow roasting pan or jelly-roll pan and toast them in the oven, turning them occasionally, for about 5 minutes, or until they are golden brown. Pulverize the nuts in an electric blender or with a nut grinder or a mortar and pestle, and set them aside.

    2. With a pastry brush or paper towel, lightly coat the bottom and sides of two round 8-inch layer-cake pans with 1 tablespoon of soft butter each. Sprinkle 2 tablespoons of bread crumbs into each pan, tip the pans from side to side to spread the crumbs evenly, then invert the pans, and rap them gently on a table to remove the excess crumbs. Set the pans aside.

    3. With an electric mixer, a whisk or rotary beater, beat the eggs, egg yolks and sugar together until the mixture is thick enough to fall back on itself in a slowly dissolving ribbon when the beater is lifted from the bowl. Then beat in the flour and ground almonds.

    4. In a separate bowl, beat the egg whites with a whisk, rotary or electric beater until they form firm unwavering peaks on the beater when it is lifted from the bowl. With a rubber spatula, gently but thoroughly fold the egg whites into the egg yolk batter using an over-under cutting motion rather than a stirring motion. Pour the batter into the cake pans and spread it out evenly.

    5. Bake in the middle of the oven for 20 minutes, or until a cake tester inserted in the center comes out clean. Cool the cakes in the pans for 5 minutes, then run a sharp knife around the outside edges of the cakes, and turn them out on a rack. Cool completely.

    6. Meanwhile, combine the confectioners' sugar, egg white, rum and lemon juice in a large bowl. Beat these ingredients together with a whisk or a rotary beater for about 5 minutes, or until they are smooth and as thick as heavy cream. If the glaze seems too thin, beat in additional confectioners' sugar, a teaspoonful at a time.

    7. To assemble, place one of the layers in the center of a large serving platter. With a small metal spatula or a knife, spread raspberry or strawberry jam over the cake. Set the other layer on top, and coat it with the rum glaze.
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Nuts » Almond
    Dish » Cake & Muffins


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