Ingredients Jump to Instructions ↓

  1. 8 eggs, separated

  2. 1 cup granulated sugar

  3. 1/2 pound almonds, grated

  4. 1/2 cup dry bread crumbs Juice and grated rind of

  5. 1 lemon

  6. 2 teaspoon all-purpose flour

  7. 1/2 teaspoon baking powder

  8. 1 cup raspberry jelly

  9. 1 cup chopped walnuts Rum Icing:

  10. 2 cup confectioners sugar

  11. 4 tablespoons heavy cream

  12. 2 tablespoons rum

Instructions Jump to Ingredients ↑

  1. : Preheat oven to 350 degrees F. Grease and flour a 9 inch springform pan. Beat the egg yolks with the sugar until light. Add almonds, bread crumbs and lemon juice and rind. Fold in lightly the stiffly beaten whites and the flour and baking powder which have been mixed together. Pour into prepared pan and bake for 1 hour. Allow cake to cool, then cut into two layers and fill with 1 cup raspberry jelly and 1 cup chopped walnuts. Spread top and sides with rum icing. Rum icing: Stir ingredients until smooth. Spread on cake. Decorate with walnut halves if desired.


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