Cake

5 eggs, separated

1/2 cup granulated sugar

1 cup ground hazelnuts

3 tbsp flour, all-purpose

1/4 tsp almond flavoring

Filling

2 tbsp cornstarch

2 tbsp granulated sugar

2/3 cup milk

2 egg yolks

1 tsp vanilla flavoring

Frosting

7 oz almond paste

1 cup icing sugar, sifted

3 - 5 tbsp lemon juice

nuts and/or whipped cream to decorate

Instructions:

Cake

Preheat oven to 375° F.

Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.)

Beat egg yolks and sugar in large mixer bowl until pale and creamy.

Fold in hazelnuts, flour, and almond flavoring.

Beat egg whites until stiff and fold into egg yolk mixture.

Spread batter gently in prepared pan(s).

Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.

Filling

Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.

Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.

Cool, stirring frequently.

To Assemble Cake:

If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.)

Spread 1 layer with filling.

Top with second layer.

Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter)

Press onto cake.

Blend icing sugar with enough lemon juice to give a coating consistency.

Spread over cake and decorate as shown.

Hints:

To decorate with whipped cream as shown, 1/2 cup whipping cream plus 2 tsp. icing sugar were whipped and piped onto cake.

Use roasted almonds or walnuts to decorate.