Ingredients
- Eggs 4
- Superfine sugar 7 tbsp
- Almonds(ground) 1/2 cup
- Hazelnuts(ground) 1/2 cup
- All purpose flour 1/3 cup
- Slivered almonds 1/2 cup
- For Filling:
- Dark chocolate 3, 1/2 ounces
- Butter 1 tbsp
- Olpers cream 1, 1/4 cups
- Confectioners sugar to dust
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Cooking Directions
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Grease two 7 inch round sponge cake layer pans and line with sheets of baking parchment.
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Beat the eggs and superfine sugar together in a large mixing bowl with an electric mixer for about 10 minutes, or until the mixture is very light and foamy and the beater leaves a trail that lasts a few seconds when lifted.
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Fold in the ground nuts, sift the flour and fold in with a metal spoon or spatula.
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Pour into the prepared pans.
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Scatter the slivered almonds over the top of one of the cakes.
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Bake both cakes in a preheated oven at 375F for 15-20 minutes, or until springy to the touch.
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Cool the cakes slightly in the pans.
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Carefully remove the cakes from the pans and transfer them to a cooling rack to cool completely.
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To make the filling, melt the chocolate, remove from the heat, and Stir in the butter.
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Let cool slightly.
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Whip the cream until just holding its shape, then fold in the melted chocolate until mixed.
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Place the cake without the extra almonds on a serving plate and spread the filling over it.
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Allow to set slightly, then place the almond topped cake on top of the filling and chill for about 1 hour.
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Dust with confectioners sugar and serve.
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