1 cup whipping cream 35%
2 eggs
3/4 tsp almond extract
1 cup all purpose flour
1/2 cup self-raising flour
1 cup sugar
2 tsp baking powder
1/8 tsp salt
Preheat oven at 375 F. Grease and flour 8" springform pan.
Whip cream to firm peaks, in Mixmaster at speed 8.
Increase speed to 10 and add eggs, one at a time, then almond
extract.
Reduce speed to 2 and add through a strainer flours, sugar,
baking powder and salt which had been previously blended
together.
Pour in pan and bake at 375 F for 10 minutes. Then reduce
temperature to 350 F and bake for 35 minutes longer. Remove from
oven, but keep it at same temperature.
2 tbsp butter
1/3 cup sugar
1/4 cup slivered almonds
1 tbsp whipping cream 35%
1 tbsp corn flour
Combine in a heavy pan over low fire, until well blended.
Spread over cake.
Replace cake back in oven still at 300 F and bake for 10 minutes
longer.
Remove from pan after about 20 minutes and cool on a rack.