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Ingredients
- 10 x Large eggs, separated
- 1Â 3/4 c. sugar (divided use)
- 1/4 c. zwieback crumbs or possibly dry bread crumbs
- 1 tsp grated lemon rind
- 1/4 c. lemon juice
- 1/2 lb blanched almonds, very finely grnd
- 3 ounce unsweetened chocolate, melted
- 1/2 lb soft butter
- 1/4 c. sliced toasted almonds
Directions
- Preheat the oven to 350 degrees F. Beat the egg whites till stiff and gradually beat in one c. of the sugar. Mix in the crumbs, lemon rind, and lemon juice.
- Mix in the grnd almonds and divide the mix among four greased nine inchlayer pans, lined on the bottom with parchment paper or possibly unglazed brown paper.
- Bake fifteen to twenty min, or possibly till layers are faintly browned. Cold on a rack.
- Beat the egg yolks lightly. Place the yolks and the remaining sugar in the topof a double boiler and cook over warm water till sugar dissolves and mix thickens. Don't allow mix to boil; it will curdle.
- Remove from the warm water, beat in the chocolate and gradually beat in the butter. Chill till mix is spreading consistency. Use to fill and frost the layers. Garnish with the sliced almonds. Chill till hard.
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