Dwigans fwds07a
Cake
8 lg Eggs
1 c Butter, softened — let
Stand
At room temp 1/2 hour
1 c Confectioners sugar
2 ts Baking powder
1/2 c Sweetened cocoa
1 1/4 c Finely ground almonds —
Not
Blanched — whirl in
Blender
To obtain right consistancy
1/2 c Finely ground bread crumbs
Made from toasted bread
1/4 c Halved — blanced and
Toasted
Almonds for decoration. see
End of recipe
Filling and frosting
1/2 c Butter — softened
1 1/2 c Confectioners sugar
1/4 c Sweetened cocoa
2 ts Rum
Cake: Preheat oven to 375 Line a 9 inch cake pan with alum foil and
grease the bottom and sides. Separate the eggs, placing the yolks in
a large mixing bowl and the whites in a deep bowl for beating. Beat
the whites until stiff peaks form and set them asi Add the almonds
and breadcrumbs; mix well. Fold the egg whites into the mixture until
the two are combined smoothly. Pour the batter into a cake pan and
spread it evenly. Bake it for 25 minutes or until tests done. Cool in
the baking pan.
FIlling and frosting: Cream the butter with a fork, Mix the sugar and
cocoa together and add them to the butter. Cream all the ingredients
until they are well blended and add therum, mixing well. When the
cake has cooled, remove it from the pan, peel off Divide it crosswise
into 3 equal parts. Put the three layers together with filling
frosting between the layers and on top. Decorate it with the toasted
almonds.
Yields
6 servings