3 egg whites
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup almonds, ground
1/2 cup all purpose flour
1 1/2 tablespoons
Preheat oven to
Line 2 9-inch cake pans with parchment paper. Butter and flour
bottom and sides.
Whisk whole eggs and sugar in an electric mixer. Beat
until triple in volume. In another bowl, beat egg whites and cream of tartar to
form soft peaks. Add sugar while beating. Fold egg whites into whole egg
mixture. Fold in ground almonds, flour and butter. Distribute batter between
the two pans. Bake 15 to 20 minutes until lightly brown and springy to touch.
Cool in pans and unmold over racks.
Cakes can be filled with chocolate
butter cream, Mocha butter cream or chocolate mousse filling.