1 cup sugar
1 tea spoon Baking powder
3/4 cup all purpose flour (Gold Medal recommended)
1/4 tea spoon vanillin
6 OZ ground almonds or ground walnuts- optional.
1 cup cold water
3 table spoon sugar
5 table spoon Cointreau Liqueur
1 cup sugar
2/16 cream of tartar
4 table spoon water
4 egg yolks
1/2 tea spoon vanillin
2 sticks butter
1 table spoon Belgium Cocoa
4 oz sliced almonds
Preparation time: 15 min
Cooking time: 45min in preheat oven 350°F
Separate whites from yokes. Beet whites until stiff add 1/3 of sugar. Mix egg yokes with the rest of sugar and vanillin. Combine yellow mixture with bitten whites, Mix well. Add flour and baking powder, mix and pour into form covered by wax paper.
As optional you can add ground nuts to mixture and put halves of walnuts on top. Then bake in preheat oven for 45-50 min
Combine first 3 ingredients in saucepan. Bring to boiling point over medium – low heat, stirring constantly to dissolve sugar. Cook without stirring until a candy thermometer shows 244°F. Cool syrup about 1-2 min. Beat egg yolks in a bowl until they are very thick and lemon colored. Gradually beat the syrup, beating well after each addition. Add 3 table spoon Cointreau Liqueur. Beat again. Add butter and beat until smooth. Chill until medium stiff and then spread on the cake.
Slice completely cool cake across and soak both parts with syrup. Spread half of cream on the bottom part. Place another part of cake on top and spread the rest of the cream on top and around perimeter. Sprinkle with cocoa powder and sliced almonds.