Dry bread crumbs for coating the pan
2/3 cup sugar
1/3 cup cake flour
1 tsp. vanilla
1 package unflavored gelatin
2 tablespoons sugar
2 cups whipping cream
1 egg yolk
1 tsp. vanilla
1 cup blanched almonds
2/3 cup powdered sugar
1 egg white
powdered sugar for dusting cake or decorate to your own preference
Butter a 9-inch round cake pan and dust with bread crumbs. Preheat oven to 350 degrees.
Separate 3 of the eggs and put white in clean bowl and whip to stiff peaks but, not dry; set aside.
In a large mixing bowl whip the egg yolks with 1 whole egg. Add sugar and vanilla, whip until lemon colored. Sift flour over the mixture. Add beaten egg whites and fold together until all combined. Turn into prepared pan. Bake 25-30 minutes until center springs back when lightly touched. Cool and place in freezer.
For the filling , mix gelatin with sugar and 1 cup whipping cream
m in a heavy saucepan. Heat, stirring to simmering. Whisk the egg yolk in with a little of hot milk mixture. Whisk egg yolk mixture back into saucepan and simmer 1 minute, Pour into metal bowl over ice to completely cool. Whisk in vanilla and remaining cream. Whisk until light and fluffy.
To prepare almond paste, place almonds in food processor with metal blade and process until pulverized. Add the powdered sugar and egg white and blend until smooth and pasty. Chill. Tint with color if desired. Place between 2 layers of plastic wrap and roll into a circle about 14 inches in diameter. Chill until ready to use.
Remove cake from freezer and cut into 3 layers. Spread filling on two layers and stack. Add last layer.
Peel off plastic wrap on one side of rolled almond paste and place over cake. Smooth over cake and trim where needed. Decorate as desired. Chill until ready to serve.