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10 Serves
100 Mins
Preheat your oven to 175°C and grease a 27 cm springform pan, lining the base with parchment paper for easy removal.
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JapaneseVitamin E
9 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
200 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
465 mg / 1,250 mgPotassium
328 mg / 4,700 mgSodium
115 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
4 g / 28 gSugar
32 g / 50 gSaturated Fat
18 g / 20 gCholesterol
633 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Using a food processor, pulse the almonds until they reach a coarse, meal-like consistency.
In a large mixing bowl, whisk the eggs and sugar together until just combined. Fold in the ground almonds, flour, and baking powder until the batter is uniform.
Pour the batter into the prepared springform pan and bake for 45 to 50 minutes, or until the cake is golden and set.
While the cake bakes, combine egg yolks, heavy cream, sugar, and vanilla in a saucepan. Cook over low-medium heat, stirring constantly with a whisk until the mixture thickens into a custard, approximately 15 minutes.
Remove the custard from the heat and allow it to cool to room temperature. Once cooled, beat in the butter using an electric mixer until the frosting is light and fluffy.
Allow the cake to cool completely before removing it from the springform pan and spreading the yellow egg cream evenly over the top.
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Palestinian