Napoleon Cake With Whipped Cream (Napoleon Schaumtorte)

• 1 egg
• 7 egg yolks
• 3/4 cup sugar
• 1 1/2 cups almonds, grated
• 8 tablespoons bittersweet chocolate, grated
• 1 teaspoon candied orange peel or 1 teaspoon orange rind
• 2 tablespoons cake crumbs (or fine bread crumbs)
• 7 egg whites, stiffly beaten
• FOR THE FILLING
• 1 cup heavy cream
• 2 1/2 tablespoons sugar
• FOR THE CHOCOLATE ICING
• 1 cup sugar
• 1/2 cup water
• 4 1/2 ounces unsweetened chocolate
• 1 tablespoon butter

1. FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
2. FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
3. Viennese Cooking.

egg, egg yolks, sugar, almonds, bittersweet chocolate, candied orange, cake crumbs, egg whites, filling, heavy cream, sugar, chocolate icing, sugar, water, chocolate, butter

Taken from www.food.com/recipe/napoleon-cake-with-whipped-cream-napoleon-schaumtorte-122937 (may not work)