Wafer Layer Cake
I love this cake. It's elegant and a perfect dessert.
Ingredients
Cake:
- 12 egg whites
- 1 ½ cups sugar
- 2 tbsp potato starch
- 1 ½ cups ground filberts (hazelnuts)
- 1 ½ cups ground almonds
Cream:
- 12 yolks
- 1 ½ cups sugar
- 2 ½ tsp cocoa (or 4 tbsp coffee diluted in 3 tbsp water)
- 1 ½ cups oil
Instructions
Cake:
- Beat egg whites gradually adding sugar. Slowly add the potato starch and nuts. Line 2 cookie sheets with baking paper and divide cake batter between both pans (filling ¾ full). Bake in a preheated oven for 25-35 minutes at 350°F.
Cream:
- Beat egg yolks gradually adding sugar. Add remaining ingredients. Place in a double boiler and cook stirring occasionally for 20-30 minutes.
Assemble:
- Spread ½ of the cream over one sheet cake. Peel baking paper off the second cake and place over creamed cake. Spread remaining cream over top cake. Garnish with ground nuts and slivered almonds.
- Freeze. Cut into small bars or squares and refreeze. To serve, let cake sit out 5 minutes and serve semi frozen.
