BURNT ALMOND TORTE

Ingredients

• 4 units Eggs
• 1 cup Powdered sugar
• 1 cup Flour
• 1/2 teaspoon Baking powder
• 3 tablespoons Water
• 1/4 pound Almonds
• 3 tablespoons White sugar
• 3 units Egg whites
• 1 pound Pulverized sugar
• 1 teaspoon Rose water (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, beat the eggs with the powdered sugar until the mixture is thick and looks like a heavy batter. This should take about 5-7 minutes with an electric mixer, or longer by hand.
2. 2In a separate bowl, whisk together the flour and baking powder.
3. 3Gradually and lightly fold the flour mixture into the egg batter, adding the water. Mix until just combined.
4. 4Preheat oven to 350°F (175°C). Pour the batter into two greased and floured 9-inch round cake pans (jelly tins). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. 5Scald the almonds by pouring boiling water over them. Let them sit for a minute, then drain and remove the skins. Place the skinned almonds on a pie plate and set them in the oven to brown slightly (about 5-7 minutes at 350°F/175°C).
6. 6In a saucepan, melt the white sugar over medium heat, stirring constantly until it turns into a golden caramel. Be careful not to burn it.
7. 7Remove the caramel from the heat and stir in the browned almonds. Spread the almond mixture on a platter separately to cool.
8. 8In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the pulverized sugar, beating until the icing is smooth and glossy. Stir in the rose water.
9. 9Spread the icing on the layers of cake. Cover each layer with the almond mixture. Frost the whole cake with the remaining icing and decorate with additional almonds.