Almond Cake
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups sugar
1 cup butter
6 eggs, yolks and whites separated
5 cups flour
4 teaspoons baking powder
1 1/2 cups sweet milk
3 pounds almonds, blanched and ground to a paste (or 3 pounds 
1 1/2 cups sour cream
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract





Preparation

1 Preheat oven to 350. Cream sugar, butter and yolks together. Add 5 cups sifted flour, 4 teaspoonfuls baking powder and set aside.  2 Add 1 1/2 cups sweet milk.
Slowly fold in the whites of the six eggs beaten to a stiff froth, and lastly one teaspoonful lemon flavoring. 3  Bake the cake batter in layers. Set aside to cool. 4 ALMOND SAUCE FOR FILLING.-Three pounds almonds, blanched and pounded to a paste 1 1/2 cups sour cream,  sugar, four eggs (whites and yolks beaten thoroughly together) and vanilla. Stir well to combine. 5 Frost cake with almond filling. 


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Preparation

 1  Preheat oven to 350. Cream sugar, butter and yolks together. Add 5 cups sifted flour, 4 teaspoonfuls baking powder and set aside.   2  Add 1 1/2 cups sweet milk.
Slowly fold in the whites of the six eggs beaten to a stiff froth, and lastly one teaspoonful lemon flavoring.  3   Bake the cake batter in layers. Set aside to cool.  4  ALMOND SAUCE FOR FILLING.-Three pounds almonds, blanched and pounded to a paste 1 1/2 cups sour cream,  sugar, four eggs (whites and yolks beaten thoroughly together) and vanilla. Stir well to combine.  5  Frost cake with almond filling.