A light almond cake with a rich custard topping. I’ve never met a person who didn’t like it. However, not all the ingredients are good for the waistline!
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 9 hrs
Servings: 10
Ingredients
- 5 large egg yolks
- ⅔ cup white sugar
- ½ cup heavy cream
- ⅔ cup unsalted butter
Steps
- For the topping, whisk egg yolks and sugar together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream. Cook and stir until mixture is very thick. Remove from heat, and stir in butter until combined. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
- For the cake, whip egg whites in a glass or metal bowl with an electric mixer until they hold a firm peak. In a separate bowl, stir almond meal, confectioners’ sugar, and baking powder together. Fold 1/3 of the egg whites into the almond mixture with a rubber spatula until combined. Fold in remaining 2/3 of the egg whites combined. Pour batter into the prepared pan.
- Bake in the preheated oven until the top of the cake springs back when pressed lightly, about 30 minutes. Cool cake, then remove from the pan. Spread topping on the cake, and serve.
