Zuleika Cake

• 2 teaspoons butter
• 2 tablespoons bread crumbs fresh
• Base
• 150 grams almonds ground, (5oz)
• 210 grams sugar, superfine (7oz)
• 6 each egg whites
• Icing
• 6 each egg yolks
• 300 ml cream (10 fl oz)
• 130 grams sugar, superfine 4 oz
• 75 grams butter (2oz)
• Garnish
• 1 x almonds sliced, roasted

1. Grease a 28-cm/11-inch cake tin with a removable base with 2 teaspoon butter.
2. Coat with the breadcrumbs.
3. Preheat the oven to 200C/400F/Gas Mark 4.
4. Mix the almonds with the sugar.
5. Beat the egg whites to form stiff peaks.
6. Fold into the almond mixture.
7. Pour the mixture into the prepared cake tin.
8. Bake for 18 to 20 minutes in the bottom of the oven.
9. Mix all the ingredients for the icing in a saucepan.
10. Simmer slowly over low heat until the cream has thickened.
11. Add a little boiling water if the cream starts to separate or curdle.
12. Set aside to cool.
13. Spread or pipe the cream on top of the cake base.
14. Let the cake cool before serving, preferably overnight.
15. Variations: Serve the cake with fruit salad made with fresh strawberries, pineapple pieces and sliced kiwi fruit.

butter, bread crumbs fresh, base, almonds ground, sugar, egg whites, icing, egg yolks, cream, sugar, butter, almonds

Taken from recipeland.com/recipe/v/zuleika-cake-41732 (may not work)