ALMOND LAYER:
6 egg yolks
2/3 cup sugar
1/2 cup almonds, toasted and ground
1 tbs. bread crumbs
2 tbs. rum (any kind)
1 tbs. all-purpose flour
1 tsp. vanilla extract
6 egg whites
YELLOW LAYER:
2 eggs
1/2 cup sugar
1/3 all-purpose flour
CREAM:
1 cup cold milk
2 tbs. sugar
1 tbs. all-purpose flour
3 egg yolks
1/2 tsp. vanilla exstract
3 egg whites
2/3 cup butter
1 tbs. sugar
1 tbs. cocoa
ICING:
1 cup coffee
2 tbs. sugar
1/4 chocolate
1/2 tbs. butter
ALMOND LAYER:
Whisk egg yolks with the sugar. Add almonds, bread crumbs, rum flour and vanilla extract. Beat the egg whites until firm and gently stir into batter. Bake at 350 for 20min or until firm. Let cool.
YELLOW LAYER:
Whisk egg yolks with the sugar. Fold in flour. Bake at 350 20min or until firm. Let cool.
CREAM:
Put milk, egg yolks, sugar, flour, and vanilla in pot. Cook, stirring constantly, over barely simmering water until smooth and thickened.
GLAZE:
Cook coffe, sugar, chocolate until thickened. Remove from heat. Add butter.
To assamble the cake: sprinkle yellow with rum (you can poke holes in it with toothpicks to help it absorb the rum) and spread with cream. Put almonds on top. Glaze.
From:
Traditional Recipes and Desserts
Book was kind of old and a little hard to read but I'm sure everything is right on the baking/preperations part.
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