7 large eggs, separated
4 cups ground almonds
1/4 cups sugar, sifted
oven to 375 degrees
Beat egg yolks and sugar until light and lemon colored.
Add ground nuts and mix well. Mixture will be very stiff
at this point.
Fold in stifly beaten egg whites. Pour into paper lined
8" or 9" layer pans. Bake 40-45minutes, until toothpick
inserted in center comes out dry.
2 1/2 cups confectioner's sugar
1/2 teaspoon parve margerine
1 egg white
1 teaspoon vanilla
sifted sugar to lightly beaten egg white. Mix well.
Add vanilla, melted and cooled margerine, and wine.
Place cake on waxed paper. Frost between layers, top and
sides (Mixture is quite runny, but hardens as it dries).
Decorate with blanched almonds.
Allow to dry several hours before serving.