Almond cake

225 g butter
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200 g chopped almonds

120 g sugars (for test)

100 g heavy cream

100 g toasted almond flakes

4 on the egg yolks and whites

3 Art. l. sugar (cream)

2 Art. l. powdered sugar

Cooking cream: grind the egg yolks with sugar, pour the cream, beat until thick in a water bath, remove from heat and place in ice water, continuing to whisk, gradually add the butter, cut into small pieces. Beat until fluffy mass state, then put into the refrigerator.

Dough: protein beat to form a stable foam is often added sugar, combine with a lot of nuts and divide into 2 parts.

Shots baking parchment, draw on it a circle of diameter 22 cm, put on a range of half the dough, bake at 150 degrees for 15 minutes, just bake a second cake.

When the cakes cool, lubricate them with cream, put the second one, spread cream cake, sprinkle with almond flakes, put into the refrigerator for 2 hours.

Before serving, sprinkle with almond cake with powdered sugar.