1. Whip butter and sugar well until creamy. Gradually add egg yolks and the rum, zest, salt, almonds, flour and cornstarch to the butter-sugar mixture until a light, foamy batter forms. 2. Beat egg whites until very stiff and fold gently into the batter. 3. Pour about 2 tablespoons batter (a thin covering) into a 8-1/2" springform pan greased with butter. 4. On the uppermost oven rack, 5. or broil in a preheated for 2 minutes or until golden brown. Watch carefully, this browning can take place very quickly. 6. Repeat until all the batter is gone -- you should have about 14 to 16 layers. When the cake is done, let it stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from the pan and glaze with melted apricot jam. Once the jam is set, you can add an additional glaze of thinned almond paste or immediately finish the cake with a thin icing made from powered sugar or the highest quality chocolate available (use your favorite chocolate). ---------------------------------------------------------------------------
Nutrition
Ingredients
