A great cake recipe for any occasion:
For the amaretto cake half the amount of eggs are separated into yolks and egg whites. Beat the fat, sugar, the yolks and the whole eggs until creamy.
Sift salt, starch, flour and bakin over it and whisk properly. Stir in the cow’s milk.
Grease the bottom of a cake springform pan (240 mm ø). Pour in a quarter of the dough. Lightly whisk the egg whites, brush 1/4 of them on the dough and sprinkle 1/4 of the almonds on top. Bake in the heated oven on the lower rack at 250 degrees Celsius (gas: level 5) for about 10 minutes.
Carefully remove the base from the pan and bake the remaining three bases.
Lightly whip the cold cream with the amaretto and the juice of one lemon using the whisks of a hand mixer. Sift in cream thickener and whip on highest speed until stiff.
Spread three cake layers thickly with cream and place on top of each other.
For the garnish, cut out thin strips of parchment, place in a jagged pattern on the cake layer and dust with caster sugar. Carefully remove paper.
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