Wednesday, December 21, 2011
The recipe here is adapted for the home baker and uses a springform pan instead of a spit. Of course the ring effect won’t be exactly the same, but the taste is still worth the effort, and you won’t have to spend your Christmas holiday cleaning drips of burned batter off the oven.
3/4 cup sugar
8 eggs (separated)
2 tablespoons rum
Grated lemon rind
1 pinch salt
1/3 cup minced almonds
1 cup plus 2 tablespoons flour mixed with 1 cup plus 2 tablespoons starch
1/2 cup apricot jam, melted
Almond paste, powdered sugar, or chocolate icing (optional)
Whip butter and sugar well until creamy. Gradually add egg yolks and the remaining ingredients to the butter-sugar mixture until a light, foamy batter forms. Beat egg whites until very stiff and stir gently into the batter. Pour about 2 tablespoons batter (a thin covering) into a 81/2-inch springform pan greased with butter. On the uppermost oven rack, bake (or broil) in a preheated oven at 450 degrees for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly.
Repeat until all the batter is gone. You should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan.
Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available.