- 12 Eggs, separated
- 400 g Almonds, finely ground
- 200 g Almonds, finely chopped
- 18 g Vanilla Sugar
- 1 Lemon, zest
- 350 g Sugar
- 9 g Baking Powder
- 1 Rum Essence
- 150 g Confectioners Sugar
- 1 tbs Lemon Juice
- Hot Water
Preheat oven to 340°F.
Butter a 10½ inch (26cm) spring form and dust with bread crumbs.
Beat the egg whites until stiff peaks form, set aside.
Beat yolks foamy then gradually add the sugars, zest and rum, beat until well blended.
Add the almonds and mix thoroughly.
Fold in the egg whites.
Pour into the spring form and bake for one hour.
Check to see if the cake is done by inserting a toothpick in the center of the cake and when it comes out clean the cake is done.
When cake is completely cooled cover with glaze.
Mix confectioners sugar with lemon juice then gradually add enough hot water to form a medium thin paste
Glaze the outside of the cake.