Almond Cream Cake
- 1/2 cup butter
- 2 cups sugar
- 4 eggs, whites & yolks beaten separately
- 1 cup water
- 3 cups flour
- 3 tsps baking powder
- 4 Tbsps lemon juice
- Peel of 1 lemon, grated
- Filling:
- 1 cup milk
- 3 tsps cornstarch
- 1 egg yolk
- 1/2 cup sugar
- 1/2 cup almonds, blanched & finely chopped
- 1 tsp vanilla
- Icing:
- 1 egg white
- 1 Tbsp powdered sugar
- Lemon juice or bitter almond flavoring
Cream the butter and sugar. Add the lemon juice, grated lemon peel, beaten egg yolks, water, flour and baking powder mixed and sifted together and the beaten egg whites. Beat vigorously. Bake in jelly tins.
To make the filling, heat the milk to a boil. Thicken with the cornstarch wet in a little chilled milk. Pour upon the whipped egg yolk and sugar. Cook all together for approximately ten minutes (be patient, you rascal). Remove from the fire. When cool, add vanilla extract and chopped almonds. Spread thickly between the layers of the cake.
A simple icing may be made by mixing the egg white, powdered sugar and lemon juice or almond flavoring together.
To make the filling, heat the milk to a boil. Thicken with the cornstarch wet in a little chilled milk. Pour upon the whipped egg yolk and sugar. Cook all together for approximately ten minutes (be patient, you rascal). Remove from the fire. When cool, add vanilla extract and chopped almonds. Spread thickly between the layers of the cake.
A simple icing may be made by mixing the egg white, powdered sugar and lemon juice or almond flavoring together.
Submitted by Sep 12, 2009
15 min
30 min
45 min