Heat oven to 375 degrees F. Butter and flour a deep round 8- or 9-inch springform
In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar.
Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl
Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed
mixture. Mix well. Wash beaters.
In another bowl, beat egg whites at high speed until stiff peaks form. Carefully
fold into flour mixture. Pour batter into pan. Bake at 375 degrees F for 30 minutes
or until top springs back when touched lightly near center. Cool on rack. Remove
cake from pan when it has cooled 10 minutes. Continue to cool on rack.
Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato
flour in top of double boiler. Stir in a little heavy cream until sugar and flour
dissolve. Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering
water until smooth and thick, stirring constantly.
Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves.
Stir occasionally until completely cool, but not set, about one hour at room temperature.
Fold into whipped cream.
Place almond paste in a food processor with a steel knife. Add enough green food
coloring to tint paste pale green. Process until a smooth ball forms. Roll out between
two sheets of wax paper into a circle large enough to cover the top and sides of
To assemble cake: Divide cake into 2 layers. Spread filling between layers and
on top of cake. Roll almond paste topping loosely onto rolling pin, then drape over
cake. Smooth down over sides and trim around base of cake. Use scraps of paste to
re-roll and cut out small decorative shapes such as hearts and leaves. If desired,
use small amounts of additional almond paste tinted pink for special cut-out shapes.
Sprinkle cake lightly with confectioners' sugar. Refrigerate until serving time.
Yield: 12 servings
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