Flourless almond cake Bocca di Dama
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Coat a springform pan with baking 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.
- Whisk 6 egg whites on medium speed in the stand mixer until stiff peaks form, then set aside in the fridge.6 eggs + 2 egg whites
- In the stand mixer (ok to reuse the same bowl!), whisk together egg yolks, sugar, almond flour and the remaining 2 egg whites until well combined.300 g sugar, 220 g almond flour or ground almonds
- 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.
- As the cake cools, prepare the frosting. 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.2 extra egg whites to frost the cake, 80 g powdered sugar
- Let the slivered almonds toast for a couple of minutes in a pan, just until nicely browned. Keep an eye out because they can burn quickly.slivered almonds to decorate
- Cover the cake top with the prepared frosting, then sprinkle with slivered almonds.
- If you don't feel comfortable eating raw eggs, you can broil the frosting with the overhead grill of the oven or with a cooking torch.
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