Try this delicious cake recipe:
Beat egg yolks with vanilla pulp and sifted powdered sugar until creamy.
Whip egg whites until stiff. Fold almond kernels, baking powder, flour and snow loosely into the egg yolk mixture. Pour the dough into a springform pan lined with baking paper and place in the preheated oven.
E: middle. T: 175 ‘C / 30 to 35 min.
Turn out onto a cooling rack, remove paper and cool.
Soak sponge cake with liqueur. Toast almond kernels in dry frying pan until golden brown and cool. Prepare a thick glaze from powdered sugar, juice of one lemon and egg white and brush the cake with it. Sprinkle the cake with almond kernels.
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