Ingredients
- 200 grams (7 oz) sugar
- 10 egg yolks
- 7 egg whites
- 180 grams (6 1/3 oz) flour
- 80 grams (3 oz) unsalted butter
- 1 lemon
- chocolate glaze
- 150 grams (5 1/3 oz) unsalted butter
- 50 grams (1 3/4 oz) Crisco (shortening)
- 250 milliliters (8 3/4 fl.oz) vanilla pudding
- 200 milliliters (7 fl.oz) Riesling (dry white wine)
- 100 grams (3 1/2 oz) sugar
- 1 egg yolk
- 25 grams (1 oz) cornstarch
- 50 milliliters (1 3/4 fl.oz) Cognac
- 150 grams (5 1/3 oz) marzipan
- juice of 1 lemon
Directions
- Cream 10 egg yolks with 150g (5 1/3 oz) [2/3 cup] sugar.
- Beat egg whites with the rest of the sugar (50g = 1 3/4 oz = 1/4 cup) until firm. Add the flour to the egg/sugar mixture, then the egg whites, finally the melted butter.
- Draw 5 circles on parchment paper. Divide the dough into 5 equal parts, and spread inside the circles.
- Bake for about 5 minutes at 200C (390F).
- Then peel the paper off. Mix wine, sugar, cornstarch, egg yolk and liquor in a saucepan. Bring to a boil.
- Add to pudding. Cream butter and shortening.
- Knead almond paste with a little bit of milk, until soft.
- Mix with butter/shortening, then add pudding mixture little by little. Mix until nice and fluffy.
- When the cake layers have cooled off, put cream between all layers, as well as on top and around the cake.
- Then glaze the whole cake with chocolate.