(by Allegra D'Agostini)
7 eggs, separated
5 oz. sugar
1 t. vanilla
5 oz. ground almonds
3 1/2 oz. bread crumbs
1 pint heavy cream
2 c. plus 2 - 3 T. confectioners’ sugar
1/2 c. toasted sliced almonds
2 c. fresh raspberries, plus a few more for decorating
3 - 4 T. lemon juice
1/4 c. raspberry jam
Preheat oven to 350 F.
In a mixer, beat egg yolks, sugar and vanilla until creamy and lighter in color.
Stir in ground almonds and bread crumbs.
In a clean bowl with clean beaters, beat egg whites until stiff peaks form.
Gently fold egg whites into the egg yolk mixture until just incorporated.
Pour batter into a greased and floured 9-inch cake pan.
Bake for approximately 1 hour or until a toothpick comes out clean.
Allow cake to cool completely.
Whip the cream until stiff, then mix in 2 - 3 T. confectioners’ sugar.
Fold in 1/4 c. of toasted sliced almonds (slightly crushing to break them into smaller pieces) and fresh raspberries.
Mix 2 c. of confectioners’ sugar with 1 T. lemon juice.
Add more lemon juice, 1 T. at a time, until a honey-like in consistency is achieved.
Carefully slice cake into 3 layers.
Place the bottom layer on a serving dish and spread with a thin layer of raspberry jam.
Cover jam with 1/2 of the whipped cream mixture.
Repeat with second layer.
Place third layer on top and spread with confectioners’ sugar mixture only to the edges.
Toss toasted sliced almonds on top of the icing and decorate with additional raspberries.
(Read Raspberry Season, the story that accompanies this recipe.)