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Swedish Almond Cake
Zuleikatorte

5/8 c ground almonds
3 eggwhites
1 c less 1tbs sugar

3 egg yolks
1 c less 2 tbs heavy cream
1/4 c butter

1 oz flaked almonds

Whip eggwhite until firm. Mix sugar and almonds. Fold the almond
sugar mix into the egghvites. Spread in an 9" well buttered and
floured round pan. Bake at 350 F for 30 minutes, lower rack.
Turn out on a cooling rack.

Mix all the ingredients for the frosting in a casserole, put on
low heat and stirr until it is thick. (Do not let it boil, it will
thicken shortly before it gets that hot and will get even thicker
once it is cold) Let it cool slightly and pour on top of cake.
(If you want it to be more "fluffy", use only half the cream when
making the frosting, whip the rest and fold it into the frosting
once it is cold.) Decorate with the flaked almonds that you have
roasted lightly in a pan to brown them a little.

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