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Oil
bottom of 9 x 1-1/2 inch round cake pan and line with waxed
paper. Finely grind almonds in food processor, blender or
nut-chopper. In large bowl, cream butter and 6 tablespoons
sugar. Beat in yolks, one at a time. Stir in vanilla and almonds.
In medium bowl, beat egg whites and salt to soft peaks; gradually
add remaining sugar, beating until soft, glossy peaks form.
Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour
over batter; combine lightly. Alternately add remaining whites
and flour in this manner. Pour batter into pan. Bake at 350°
for 30 minutes or until tester inserted into center comes
out clean. Cool on rack 10 minutes; remove from pan. When
cool, slice horizontally into 2 layers. Place bottom layer,
cut side up, on plate; spread with preserves. Top with remaining
layer, cut side down. Place doily on top; sprinkle with confectioners'
sugar; remove doily.
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