10 Vanilla wafers
3/4 c Semi-sweet chocolate chips
1/2 c Ground almonds
6 Eggs, separated
3/4 ts Cream of tartar
1 c Butter
1 c Sugar
1/2 c Flour, all-purpose
1 tb Almond liqueur or almond
-extract
Confectioner’s sugar
-(optional)
Calories per serving: Number of Servings: 0 Fat grams
per serving:
: Approx. Cook Time: 0:45 Cholesterol per serving: Marks:
*DIRECTIONS*
Place wafers, chocolate chips and almonds in blender or food processor
container. cover and blend at medium speed until ingredients are
finely ground and evenly combined. Set aside. In large mixing bowl,
at high speed, beat egg whites with cream of tartar until stuff but
not dry, just until whites no longer slip when bowl is tilted. Set
aside. In small mixing bowl, at medium speed, beat together butter
and sugar until light and fluffy. Beat in egg yolks until well
blended. Gradually beat in reserved wafter mixture, flour and
flavoring until thoroughly combined. Gently fold in about 1 cup of
the reserved beaten whites. Gently but thoroughly, fold yolk mixture
into remaining beaten whites. Pour into greased 9×13-in springform
pan. Bake in preheated 350 F oven until knife inserted near the
center comes out clean, about 45 minutes. Cool on wire rack. Remove
rim of pan. Dust top of cake with confectioner’s sugar, if desired.
Yields
6 Servings