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The so called Bouche de dame cake or lady’s mouth, is a soft and spongy cake specifically designed to be kosher for Passover, but also a simple, gluten free dessert that is absolutely perfect year round: a real crowd pleaser.
The recipe for Bouche de dame is quite old: it came all the way from Libya with the Jewish emigrants who fled the country in the Sixties and arrived in Rome, where the community of Libyan Jews now flourishes.
- 300 g sugar
- 220 g almond flour or ground almonds
- 6 eggs + 2 egg whites
- 2 extra egg whites to frost the cake
- 80 g powdered sugar
- slivered almonds to decorate
- Preheat oven to 350°F. Coat a springform pan with cooking spray and line the bottom with parchment paper.
- Process whole almonds in a food processor or blender until finely ground, unless you're using ready made almond flour.
- Beat 6 egg whites in a large bowl with an electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until stiff peaks form.
- In a large mixing bowl, with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed, beat together egg yolks, sugar, almond flour and the remaining 2 egg whites until well combined.
- Using a rubber spatula, gently fold the egg whites into the almond mixture until just combined, then scrape the batter into the prepared pan.
- Bake the cake until golden and a skewer inserted into the center comes out clean, about 35 minutes. If the cake top looks like it's going to bake and brown too fast, cover it with foil.
- When done baking, let the cake cool in the pan for 10 minutes.
- Run a knife around the edge of the pan and gently remove the side ring, then carefully transfer the cake to a serving platter.
- On a side, with an electric mixer on high speed, whip the 2 extra egg whites you kept aside with powdered sugar to obtain a soft, glossy frosting. In the meantimes, let the slivered almonds toast for a couple of minutes in a pan, just until nicely browned.
- Cover the cake top with the prepared frosting, then sprinkle with slivered almonds.
- If you don't feel comfortable with eating raw eggs, you can broil the frosting with the overhead grill of your oven or with your cooking torch.
Preparata e annotata da Benedetta Jasmine Guetta