| nut layer |
Line a large cake pan. Spread nut paste evenly on bottom. Place almond paste on top, making it higher in the centre. Bake in a moderately hot oven for 50-55 minutes. |
The next day, cover with a not too thin layer of warm orange marmalade. When this sets, coat with coffee icing. |
| 10 egg yolks |
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Cream until fluffy, at the same time adding cocoa and milk |
| 10oz castor sugar |
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| 1 1/2 tablespoons cocoa |
sift |
| a little milk |
|
| 10oz ground walnuts |
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Mix in |
| 1 vanilla bean |
grind to a powder |
| almond layer |
| 10 egg whites |
|
beat whites until stiff, gradually adding sugar |
| 10 oz castor sugar |
| juice of 1/2 lemon |
|
fold in |
| 1 vanilla bean |
grind to a powder |
| 3 tablespoons sponge cake |
grind, sieve |
| 10oz ground almonds |
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