1 c Softened butter
2 c Sugar
4 Eggs–seperated
1/2 c Heavy cream
1 c Mashed potatos
1 c Ground almonds
4 oz Unsweetened
-chocolate–melted
1 ts Pure vanilla extract
2 ts Rum
1 ts Cinnamon
1 1/2 c Unbleached white flour
2 ts Baking powder
FROSTING:
3 tb Butter–softened
1 1/2 c Powdered sugar–sifted
2 tb Strong, warm freshly brewed
-coffee
1 oz Unsweetened
-chocolate–melted
1 tb Strong, dark rum
1/2 ts Pure vanilla extract
FILLING:
1/2 c Raspberry butter OR jam OR
-1/2 cup stewed dried
-apricots–pureed
16 Whole almonds or 1/2 cup
-slivered almonds.
CAKE:
Preheat oven to 325 F. Generously butter and flour a 10-inch
springform pan. Cream together the butter and sugar. Beat in the egg
yolks, one at a time, and then add the next 4 ingredients, beating
until smooth. Mix in the vanilla and rum. Sift together the
cinnamon, flour and baking powder and add to the batter, mixing well.
Beat the egg whites until stiff–BUT NOT DRY–and fold them into the
batter. Pour the batter into the pan and bake for 1 1/2 hours or till
a knife inserted in the center comes out clean. Allow the cake to
cool for about 15 minutes in the pan, then slide a knife between the
sides of the cake and the detachable side of the springform pan.
Remove the pan.
While the cake is cooling, prepare the frosting. Cream together the
butter and powdered sugar. Add the rest of the ingredients and beat
till smooth. When the cake is cool, carefully slice it in half
horozontally and spread the jam or cooked apricots between the
layers. Reassemble the cake and spread the frosting on the top and
sides. If you wish–decorate with almonds.
Yields
6 Servings