6
350
75

Ingredients

  • 3/4 cup heavy cream
  • 2 cups sugar
  • 8 eggs (separated)
  • 2 cups ground almonds (+ 2 tbsp)
  • 2/3 cup butter
  • 2/3 cup sliced almonds (toasted)

Directions

  1. Bring cream and 1 cup sugar to a boil. Whisk egg yolks then add 1/3 hot cream. Add remaining cream, stirring. Return to pan and heat for 5 mins, stirring. Remove from heat, place plastic wrap on surface and allow to cool.
  2. Meanwhile, preheat oven to 400°F. Line 2 - 10 inch springform pans with parchment paper. Whisk 4 egg whites until stiff, gradually adding 1/2 cup sugar. Fold in ground almonds. Transfer to prepared pans, smooth and bake for 18-20 mins. Remove from oven, loosen sides of pan and let cool.
  3. Cream butter for about 8-10 mins then gradually mix with custard. Cover 1 cake with 1/3 of custard then place second cake on top. Spread remaining custard on top and around sides of cake then sprinkle with toasted almonds. Chill until ready to serve.
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NutritionView more

350Calories
Sodium4%DV95mg
Fat37%DV24g
Protein14%DV7g
Carbs10%DV30g
Fiber8%DV2g

PER SERVING *

Calories350Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat9g45%
Trans Fat
Cholesterol145mg48%
Sodium95mg4%
Potassium170mg5%
Protein7g14%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate30g10%
Dietary Fiber2g8%
Sugars26g52%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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