5 egg whites separated
1 and 3 tablespoons of ground almonds
1 tablespoon of lemon juice
1/2 cup all-purpose flour sifted
2 cups of chopped hazelnuts or finely chopped
1 1/2 cups of candied fruit, well chopped
1 cup of hazelnuts
1 cup of whipped cream
1/2 teaspoon of vanilla extract
1/4 cup of blackberry, mulberry, or black grape jelly
5 egg whites separated
1 and 3 tablespoons of ground almonds
1 tablespoon of lemon juice
1/2 cup all-purpose flour sifted
2 cups of chopped hazelnuts or finely chopped
1 1/2 cups of candied fruit, well chopped
1 cup of hazelnuts
1 cup of whipped cream
1/2 teaspoon of vanilla extract
1/4 cup of blackberry, mulberry, or black grape jelly
Beat egg whites until stiff and firm
Gradually add 1/2 cup of ground almonds to form a meringue-like consistency
Set aside
Beat yolks with lemon juice until thick and pale yellow
Add 1/2 cup of ground almonds gradually, stirring well, and combine with egg whites
Add flour, hazelnuts, and candied fruit
Pour into a greased 22 cm diameter cake pan (can be non-stick) and bake in a moderate oven (170°C) for 45 minutes, or until a toothpick inserted comes out clean
Let cool in the same pan
Set aside
Beat whipped cream to the correct consistency and add remaining 3 tablespoons of ground almonds and vanilla extract
Pour into a piping bag
Turn cake upside down
Create a border of whipped cream around the cake and a lattice pattern on top
In empty spaces, place jelly
