1 cup butter softened
1 cup confectioners’ sugar
2 tsp. Baking powder
½ cup sweetened cocoa
1 14 cups finely ground almonds
½ cup finely ground breadcrumbs
¼ cup halved, blanched and toasted almonds
Filling and Frosting:
½ cup butter, softened
1 ½ cups confectioners’ sugar
¼ cup sweetened cocoa
2 teaspoons rum
Line a 9 inch cake pan with parchment or aluminum foil and grease bottom and sides. Separate eggs, putting yolks in large mixing bowl and the whites in deep bowl for beating. Beat the whites until stiff peaks from and set aside. Combine the yolks and butter well. In a small bowl, combine the confectioners’ sugar, baking powder and cocoa. Add to the yolk mixture and mix in well. Add the almonds and breadcrumbs; mix well. Fold the egg whites into the mixture until the two are combined smoothly. Pour the batter into the cake pan and spread evenly. Bake for 25 minutes at 375 degrees. Let cool. When cake has cooled, remove from pan, peel off the foil. Divide it crosswise into three equal parts. Put the three layers together with filling-frosting between the layers and on top. Decorate it with the toasted almonds. Best served slightly chilled. This cake is very rich so slice it thin.
Frosting: Cream the butter with a fork. Mix the sugar and cocoa together and add them to the butter. Cream all the ingredients until they are well blended and add the rum, mixing well.
Not a NESTLÉ®-tested recipe.