Almond Cake with White Bread

Ingredients

• 320 gSugar
• 1 pcsLemon
• 13 pcsEgg yolk
• 11 pcsEgg white
• 288 gAlmond
• 2.5 mlBittermandelaroma
• 256 gWhite bread

Instructions

1. 1

   Preparation

   • Preheat the oven to 175 °C (350 °F conventional). Grease a springform (24–26 cm) and line the bottom with parchment.
   • Grind almonds finely (or use ground almonds). Remove crusts from white bread, use day-old bread or toast lightly, then grate and sieve to fine breadcrumbs.
2. 2

   Egg yolk mixture

   • Mix sugar with lemon zest and lemon juice.
   • Gradually add the egg yolks and whisk for about 15 minutes until thick and pale.
3. 3

   Add almond paste

   • Mix 1 egg white with the ground almonds and bitter almond extract into a paste.
   • Fold the almond mixture quickly into the yolk-sugar mixture and continue mixing briefly.
4. 4

   Fold in breadcrumbs and meringue

   • Quickly fold the grated white bread into the batter.
   • Whip the remaining 10 egg whites with a pinch of salt to stiff peaks.
   • Gently fold the meringue into the batter in portions to keep it airy.
5. 5

   Baking and finishing

   • Fill the batter into the prepared pan and smooth the surface.
   • Bake at 175 °C for about 40–50 minutes until golden and set.
   • Cool slightly in the pan, then remove and cool completely. Dust with icing sugar if desired.