Buckwheat & Jam Cake
- 1/2 cups skin-on sliced almonds
- 3/4 cup unsalted butter, softened
- 3/4 cup sugar divided
- 4 eggs, separated
- 2 tsp. vanilla extract
- 1/8 tsp. salt
- 1/2 cup light buckwheat flour
- 1/2 cup raspberry preserves
- 10-inch round paper lace doily
- 1 tbsp. confectioners' sugar
- Preheat 350 degrees
- Oil bottom of 9 x 1-1/2 inch round cake pan and line with waxed paper. Finely grind almonds in food processor, blender or nut-chopper.
- In large bowl, cream butter and 6 tablespoons sugar. Beat in yolks, one at a time. Stir in vanilla and almonds. In medium bowl, beat egg whites and salt to soft peaks; gradually add remaining sugar, beating until soft, glossy peaks form. Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour over batter; combine lightly. Alternately add remaining whites and flour in this manner. Pour batter into pan. Bake at 350u0b0 for 30 minutes or until tester inserted into center comes out clean. Cool on rack 10 minutes; remove from pan. When cool, slice horizontally into 2 layers. Place bottom layer, cut side up, on plate; spread with preserves. Top with remaining layer, cut side down. Place doily on top; sprinkle with confectioners' sugar; remove doily.
skin, unsalted butter, sugar, eggs, vanilla extract, salt, light buckwheat flour, raspberry preserves, paper, sugar
Taken from www.epicurious.com/recipes/member/views/buckwheat-jam-cake-1277899 (may not work)