ALMOND CAKE SENSATION

INGREDIENTS

• 8 EGGS, SEPARATED
• 1/4 TEASPOON SALT
• 3/4 CUP SUGAR
• 3/4 CUP GROUND NATURAL PLANTERS ALMONDS
• 3/4 CUP FLOUR
• 1/4 CUP BUTTER, MELTED MOCHA BUTTERCREAM
  PLANTERS WHOLE BLANCHED ALMONDS

INSTRUCTIONS

Line bottom of 9-inch springform pan with brown paper. Grease paper. Whip egg whites with salt in large mixer bowl until soft peaks form, then gradually beat 1/2 cup of the sugar. Beat until stiff peaks form.

In small mixer bowl, beat egg yolks with remaining sugar until fluffy. Fold ground almonds and flour into whipped egg whites; fold in egg yolk mixture. Fold in melted butter folding just until blended.

Turn at once into lined pan. Bake at 350°F. for 45 minutes or until a pick inserted into center comes out dry. Cool until cake sinks below rim. Turn pan over and complete cooling upside down.

To assemble, split cake into three (3) thin layers. Set aside 1/2 cup buttercream for decoration. Spread bottom layer with 3/4 cup buttercream. Top with middle layer. Spread it with 3/4 cup buttercream. Stack last layer on top. Spread remaining buttercream on top and sides. Pipe decoration on top. Trim with whole almonds.

MOCHA BUTTERCREAM: Cream 1 1/2 cups butter with 3 cups powdered sugar (sifted after measuring) and 4 eggs yolks. Combine 3 tablespoons instant coffee or 1 1/2 tablespoons freeze-dried coffee granules with 6 tablespoons water and 3 oz. unsweetened chocolate in small saucepan. Over low heat, stir often until melted. Gradually beat in the butter mixture.