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[janetcanada]

***NUTS AND ALMOND CAKE***
DELICIOUS NO FLOWER CAKE:

INGREDIENTS:

* 125 g finely grind nut
* 125 g almond powder
* 375 g. sugar
* 1 whole egg
* 6 yolk
* 6 eggs white
* 100 g Potatoes Starch or Corn Starch
* 1 g powder vanilla or vanilla extract
* 500 ml. whipping cream 35%
* 1/2 liter pastry cream (made with a cup of coffee)
* Enough sliced almond for the decoration on top and around the cake (about 150 to 200g.

***To avoid cutting the cake once is done....I bake the Preparation in three same size spring mold***

HOW TO PREPARE....

* Beat 1 whole egg and the 6 yolks with the sugar
* When is well soft after a good 10 minutes, add the nuts the almond the starch and vanilla.
* Beat the eggs white in firm snow (very thick)
* Gentle mix with the preparation.
* Put in a lightly greased mold - (I use three mold)
* Bake at 350 F. for about 35 minutes (if you use three mold only 20 minutes)

*Let it cool and leave it until the day after

To Garnish:

* light brown the sliced almond (put it in the oven for about 8 to 10 minutes)
* Prepare the Pastry Cream with coffee
* Beat the 35% whipping cream
* Fill the inside of 2 layers of the cake with whipping cream
Cover the whole cake with the Pastry coffee cream
* On top of the Pastry cream and all around the cake put the sliced toasted almond

Put in the fridge for few hours before eat.

When you serve it and if you like... sprinkle on the sliced wedge a little alcohol of your choice

Very Light Delicious cake....
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***PASTRY CREAM:

* IN A BOWL MIX 100 g SUGAR WITH 50 g FLOWER

* ADD 3 WHOLE EGGS MIX VERY WELL

* BOIL 1/2 LITER MILK, WHEN The Milk is BOILING STIR WELL WITH THE EGG MIXTURE PREPARATION

* PUT IT RIGHT BACK ON THE STOVE FOR FEW MINUTES UNTIL IS TICK

*IF YOU MAKE THIS PASTRY CREAM WITH COFFEE TAKE AWAY FROM THE 1/2 LITER MILK ONE CUP AND REPLACE WITH ONE CUP OF STRONG COFFEE.

LET IT COOL BEFORE USING ON CAKE .....