Serves: 6
Total Calories: 543

Cake filling:
6 eggs yolk
3/4 cup sugar superfine
Grated rind of 1 lemon (about 2 teaspoons)
2 tablespoons lemon juice fresh
8 ounces almonds toasted, powdered
6 eggs white
1/4 teaspoon cream of tartar
4 tablespoons sugar superfine
Topping:
1 cup cream chilled
2 tablespoons rum (optional)
2 tablespoons powdered sugar

Preheat oven to 375°. Butter and sugar a 10-inch glass, ovenproof pie pan as you would oil and flour a pan for cake baking.

For cake filling, beat egg yolks for about 1 minute, then slowly pour in 3/4 cup sugar, continuing to beat until mixture falls back upon itself in a ribbon when the beater is lifted. Beat in grated lemon rind and lemon juice to yolks. Fold in powdered nuts, reserving 1 tablespoon for decoration. (Powder almonds in food processor, nut grinder or blender.)

In another bowl, beat egg whites with cream of tartar until they form stiff peaks. Beat in 4 tablespoons of sugar, one at a time. Fold 1/3 of the egg whites into yolk mixture. Then put remaining yolk mixture over whites and continue to fold in carefully until all streaks of white disappear.

Pour batter into prepared pan and spread evenly to sides. Bake in center of oven for about 40 minutes, or until it has puffed and begins to draw slightly away from sides of pan. Turn off heat and let cake rest in oven for 15 minutes. Remove and turn out onto cake rack. When cold, transfer to cake plate.

For topping, beat cream until soft peaks form. Gradually beat in rum and confectioners' sugar until cream is stiff. Spread over cake and sprinkle top with reserved powdered nuts.

Nutritional Facts:

Serves: 6
Total Calories: 543
Calories from Fat: 323

More Recipes from the Menu Planner Cookbook:
Chocolate Cake
Mazurka Lemon Nut Cake