A light almond cake with a rich custard topping. I’ve never met a person who didn’t like it. However, not all the ingredients are good for the waistline!
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 9 hrs
Servings: 10
Ingredients
- 5 egg yolks
- ⅔ cup white sugar
- ½ cup heavy cream
- ⅔ cup butter
Steps
- Whisk egg yolks and sugar together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream. Cook and stir until mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
- Whip egg whites in a glass or metal bowl with an electric mixer until they hold a firm peak. In a separate bowl, stir ground almonds, baking powder, and confectioners’ sugar together. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in remaining egg whites until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until the top of the cake springs back when pressed lightly, about 30 minutes. Cool cake, then remove from the pan. Spread the glaze on top, and serve.
