Zuleika Cake
Ingredients
2 tsp. butter
2 Tbsp. fresh breadcrumbs
Base
5 ounces ground almonds
7 ounces caster sugar
6 egg whites
Icing
6 egg yolks
10 fluid ounces cream
4 ounces caster sugar
2 ounces butter
Garnish
Flaked roasted almonds
Cooking Instructions
Prepare in Advance: Grease a 28-centimeter/11-inch cake tin with a removable base with 2 tsp. butter. Coat with the breadcrumbs. Preheat the oven to 200. Mix the almonds with the sugar. Beat the egg whites to form stiff peaks. Fold into the almond mixture. Pour the mixture into the prepared cake tin. Bake for 18-20 minutes in the bottom of the oven. Mix all the ingredients for the icing in a saucepan. Simmer slowly over low heat until the cream has thickened. Add a little boiling water if the cream starts to separate or curdle. Set aside to cool. Spread or pipe the cream on top of the cake base. Let the cake cool before serving, preferably overnight. Variations: Serve the cake with fruit salad made with fresh strawberries, pineapple pieces and sliced kiwi fruit.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)