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| in the remaining egg whites until no white streaks remain. Pour the batter into the tube pan, |
| spreading it evenly. Bake until you can gently press your fingers on top of the cake and it feels |
| firm, about 1 hour and 15 min. Any cracks that form on the top should look dry. |
| Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half. Use |
| a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if |
| necessary. Remove the cake from the pan and slide it onto a serving plate. |
| To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond |
| extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency. Set aside 2 |
| Tbs. of the glaze. Spread the remaining glaze over the top of the cake, letting it drip down the |
| sides of the cake and into the center hole; you may not need to use all of it. Cover the top of the |
| cake with the prepared almonds. Drizzle the reserved glaze over the almonds. |
| info@barringtonsoftware.com |
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