09 February 2011
Anyway, some notes on this recipe. The leavening agent for the cake is the egg whites. It is a little difficult to incorporate the whites into the almond mixture all at once without deflating the whites. I would recommend just adding a scoop or two of the egg whites to the almond mixture and combining. Don't worry about being gentle with it, all you want to do is lighten up the almond mix. Then, once it is combined, add the remaining egg whites and fold in. Here is a good link on how to fold egg whites into a thinker base, although, it is at the 17 minute point in the video, so unless you want to learn how to make a full souffle, fast forward to 17:00. But all that being said. Folding will help you keep the cake light.
Also, I'm sure you could use any sort of jam for the filling. I'm sure strawberry would be good, or even apricot. Just make sure, whatever you buy, that it is seedless. I haven't done this yet, but I bet a little bit of Chambord would be delicious in the frosting. Now I'm just brainstorming. Have fun with it!
2 c blanched almonds
1 c sugar
2 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
6 large eggs, separated, at room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1/2 c seedless raspberry jam
4 oz semisweet or bittersweet chocolate
1/2 c heavy cream
Sliced or slivered almonds for decoration
Preheat the oven to 350F. Butter 2 9-inch layer cake pans. Line the pans with circles of parchment paper. Butter the paper and sprinkle the pans with flour. Tap out excess.
In a food processor or blender, combine the almonds and 1/4 c of the sugar. Grind the nuts very fine. Blend in the flour, baking powder, and salt.
In a clean bowl with clean beaters, whip the egg whites until soft peaks form. Add one big scoop of egg whites to the almond/egg yolk mixture. Stir in to lighten up the mixture (no need to be gentle here, just mix it in). Then gently fold the remaining whites into the almond mixture with a rubber spatula.