Recipe made by Kekeli
Preparation time: 45-55 minutes
Cooking time: 25 minutes
For 8 people
For the cookie:
For the interior trim:
For the frosting:
Work the egg yolks with the sugar until you get a frothy mixture. Whip the egg whites until stiff. Add them to the previous mixture as well as the flour and the almonds.
Pour the batter into a 26cm diameter springform pan lined with parchment paper and smooth it out. Bake for 25 minutes in a preheated oven at 180°C.
Unmold the biscuit and carefully remove the parchment paper. Let the biscuit cool down, then cut it horizontally into thirds.
Smooth the jam and brush the two lower biscuit bases with it, then overlap the three layers and press lightly.
Smooth the icing sugar with the lemon juice and possibly a little water. The icing should be soft enough to brush over the cake but thick enough to cover it opaquely.
Let the icing dry.
Wash the fruit, let it drain and decorate the cake. Sprinkle with toasted slivered almonds.
Find all of Kekeli's recipes on her blog http://kekeli.over-blog.com/