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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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My friend shares this recipe that she found in her mother's recipe box a few months ago. Weber thinks it dates back to the 1930s. She made this unusual cake and says that it was quite good. Ingredients:
5 eggs, separated |
3/4 cup sugar |
20 unsalted saltine crackers |
3/4 cup almonds, toasted chopped |
1/2 teaspoon almond extract |
3/4 cup apricot jam |
1 cup crumbled macaroons |
1/2 cup heavy whipping cream, for 1 cup whipped |
1 dash salt |
Directions:
1. Preheat oven to 350°F.
2. Butter and flour a 9-inch springform pan.
3. In a large bowl, beat 5 egg yolks with sugar.
4. Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
5. Add to sugar mixture.
6. Add almonds, almond extract and salt and combine well.
7. In another bowl, beat 5 egg whites until stiff and glossy.
8. Fold into almond batter.
9. Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
10. Remove from oven.
11. When cake is cool, remove sides of springform pan.
12. Spread top of cake with apricot jam and sprinkle with cookie crumbs.
13. Whip cream and spread over top of cake.
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