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Zuleika Cake

cakes, diabetic, ethnic

2 teaspoon butter
2 tablespoon fresh breadcrumbs
----BASE----
150 gm (5oz) ground almonds
210 gm (7oz) caster sugar
6 egg whites
----ICING----
6 egg yolks
300 ml (10 fl oz) cream
130 gm (4«oz) caster sugar
75 gm (2«oz) butter
----GARNISH----
1 flaked roasted almonds

To Drink: - Sweet white wine or white port Advance: Yes Grease a 28-cm/11-inch cake tin with a removable base with 2 tsp butter. Coat with the breadcrumbs. Preheat the oven to 200øC/400øF/Gas Mark 4. Mix the almonds with the sugar. Beat the egg whites to form stiff peaks. Fold into the almond mixture. Pour the mixture into the prepared cake tin. Bake for 18-20 mins in the bottom of the oven. Mix all the ingredients for the icing in a saucepan. Simmer slowly over low heat until the cream has thickened. Add a little boiling water if the cream starts to separate or curdle. Set aside to cool. Spread or pipe the cream on top of the cake base. Let the cake cool before serving, preferably overnight. Variations: Serve the cake with fruit salad made with fresh strawberries, pineapple pieces and sliced kiwi fruit. Posted by : Sue Rykmans. ** Erotic is using a feather. Kinky is using the whole bird. Perverted is ** eating the bird afterwards.

Yield: 10 servings

Preparation Time: Easy

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