Instructions

• Cake
• 1 Beat the egg whites with the salt into medium stiff peaks (soft peaks), then add sugar several times and beat until you get thick, firm, and smooth peaks. Stir in the ground almonds and mix with a spatula.
• 2 Divide the mixture into two round cake molds and bake at 338°F for about 20 minutes, until the cake takes on a golden color.
• Filling
• 3 In a saucepan, heat the heavy whipping cream, sugar, and vanilla extract. The mixture must not boil.
• 4 Separately mix the egg yolks, then add them to the cream. Cook for 5-7 minutes on medium heat, stirring constantly, until the cream thickens. Cover with cling film and let cool completely.
• 5 Whip the butter until foamy, then add chilled cream spoon by spoon while mixing.
• 6 Gently toast the almond leaves in a dry pan until they smell and start to crackle, then leave them to cool.
• Cake Assembly
• 7 Spread half of the cream on the first cake layer, cover with the second cake layer, then cover the whole cake with the rest of the cream and decorate the top with almond leaves. Cool the cake before serving.