Updated Tuesday, October 26th, 2010
Butter and flour two 8-inch cake pans. Cream the butter with the sugar, then beat in egg yolks 1 at a time, beating well after each addition. Beat in milk. Preheat oven to 325°F. Sift flour with baking powder and stir the dry ingredients into the batter, working quickly and beating only until mixture is smooth. It is important not to overwork the batter. Divide it between the prepared pans and set aside.
Make the filling: Combine everything in a heavy saucepan, beating with a wire whip until well mixed. Place over medium heat and cook, whisking constantly, until mixture just begins to boil. At once remove pan from heat and transfer mixture to a bowl. Allow it to cool unstirred. At serving time, place a cake layer on the serving plate, topping side up. Cover with the filling mixture and top with the other layer, almonds up again. Spread the sides with a thin layer of jelly and press almonds evenly into it. Serve at once.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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