White cake with marzipan and almonds
6 egg whites
1 tbs cornstarch
1 tsp baking powder
100g butter, melted, slightly cooled
100g marzipan, crumbled
1 tbs amaretto liqueur
50g almonds, peeled and thinly sliced
Beat egg whites and only 2 tablespoons of sugar into stiff peaks.
Mix the remaining sugar, flour, corn starch and baking powder in a separate bowl.
Sift the flour and sugar mixture into the egg whites; stir very gently the mixture until smooth.
Stir in the melted butter.
Add half of the marzipan and amaretto, mix and combine.
Pour the mixture into a suitable silicon mould (or regular round shape greased and sprinkled with bread crumbs).
Sprinkle the top with the rest of the marzipan and sliced almonds.
Bake the cake in the oven at 180˚C for 30 - 40 minutes or until done (the trick with a toothpick).
Let it completely cool in the mould, then turn onto a serving plate.