Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. -- crust --

  3. 1 cup almonds

  4. 1 cup vanilla wafer cookies -- or social teas

  5. -- filling --

  6. 1 1/2 tablespoons gelatin powder -- unsweetened,

  7. -- envelopes)

  8. 1/4 cup water

  9. 3 eggs -- separeated

  10. 1 cup sugar

  11. 1 cup milk -- warmed

  12. 1 pound cream cheese -- chilled

  13. 1/4 teaspoon almond extract

  14. 1/3 cup amaretto

  15. 1/4 cup sugar

  16. 1 1/3 cups whipping cream

  17. **Garnish**

  18. 2/3 cup whipping cream

  19. 3 tablespoons amaretto

  20. 2 tablespoons almonds -- sliced and toasted

Instructions Jump to Ingredients ↑

  1. Process almonds in food processor until coarsely chopped. Add vanilla wafers and process until fine. Blend in butter until crumbs are moistened. Press mixture into bottom and partly up the sides of a ten inch springform pan. Refrigerate.

  2. Place 1/4 cup water in a medium-sized saucepan and sprinkle with gelatin. Let stand for five minutes.

  3. Rinse and dry processor bowl and blade. Add egg yolks and 1 cup sugar. Process until light in colour. Add milk through feed tube and blend.

  4. Dissolve gelatin over low heat and stir in milk mixture. Cook over low heat until mixture begins to thicken. Cool for about five minutes.

  5. Cut cream cheese into cubes and add to work bowl. Add almond extractand liqueur and blend. Slowly add custard, blend and scrape down sides of bowl. Pour mixture into large mixing bowl and refrigerate until thick and syrupy. Stir occasionally to prevent setting around the edge of the bowl.

  6. Beat egg whites with 1/4 cup sugar until stiff. Whip cream until light and fluffy. Gradually fold egg whites then whipped cream into gelatin mixture. Turn mixture into prepared crust and refrigerate.

  7. For garnish, whip cream with amaretto and icing sugar. Pipe or spoonattractively over the cake. Sprinkle the top with sliced toasted almonds and refrigerate for two to three hours before serving.


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