This cake is without flour, so it's gluten free !
- 5 white eggs
- 4 tbsp (60 g) granulated sugar
- ½ cup (150 g) almond powder
- ½ cup (150 g) confectioner sugar
- 1 cup (250 g) softened butter
- 1 cup (250 g) praline paste
Pre-heat oven 350°F.
Beat egg whites until foaming.
Add granulated sugar and keep beat a while.
Add gently the mixture of the almond powder and the confectioner sugar.
Pour half dough in a buttered and floured pan.
Take care, the cake sticks a lot to the pan (if you prefer, you can cover your pan with parchment paper).
Cook in oven for 15 min.
If you don't have twice the same pan, cook in two times.
Remove from the pan and transfer the cake to wire rack and cool completely.
While cake is in the oven, mix praline paste and soft butter (not melted !!) up to a homogeneous dough… and don't eat it !
Spread 2/3 praline cream onto the first cake.
Cover with the second cake and spread with the praline cream rest (onto the top and the sides).
Put in the fridge.
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