INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Lightly butter and flour a 9 inch by 1 &
1/2 inch round cake pan. Shake out excess flour.  Mix 1 of the yolks
with lemon juice and grated lemon zest and mix  this into butter. Mix
this into almond paste - you may have to use  processor to incorporate
them fully.  Whisk 4 eggs and remaining yolks with sugar in the top
part of a  double boiler set over simmering, not boiling water. Beat
eggs with  an electric hand mixer until they have doubled in volume and
turned  an ivory color. Remove from heat. Whisk 1/4 of this into almond
paste  batter to lighten it. the fold in the rest. Alternating, each,
sprinkle nuts and sieve cornstarch into batter and fold in very
quickly. Work fast so that you do not deflate eggs. (A trick is to do
this with your hands to make sure the thick almond paste batter  blends
with the lightened egg mixture.)  Pour cake batter into prepared cake
pan and bake 30 to 40 minutes or  until a cake tester, when inserted
into the center of the cake, comes  out dry. If the cake browns too
quickly, cover it loosely with a  piece of foil. Let cake cool in pan
for 15 minutes, then unmold and  place on a round cardboard.  Strain
apricot preserves through a fine strainer and heat the apricots
gently. Spread apricot preserves just around sides of cake and pat
sliced almonds onto apricot preserves. Sift confectioner's sugar over
the cake right before serving.  Yield: 8 servings.  Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved Posted to  MC-Recipe Digest V1
#368  Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6774  From:
4paws@netrax.net (Shermeyer-Gail)  Date: Sat, 11 Jan 1997 20:56:35
-0500

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