ZWIEBACK CAKE
3/4 cup sugar
6 eggs (separated)
1/4 lb. grated almonds
2 tbsps. lemon juice
1/4 lb. of grated zwieback
1/2 tsp. cinnamon
1/2 tsp. ground cloves
2 tsps. baking powder
Mix egg yolks and sugar until very light [goes from dark to light yellow]
Mix the dry ingredients and add them gradually to beaten egg yolks and sugar
Beat egg whites until stiff
Fold beaten egg whites to cake mix
Put in spring form pan into an oven heated to 350°F for approximately 45 minutes
Separate the baked cake into two pieces using a thread
Liberally apply homemade whipped cream. [use a pint of heavy cream with 2 tsps. of sugar and 1 tsp. vanilla whipped up with a blender]
I've eaten this cake (properly a torte) every year of my life for my birthday. Locating zwieback has unfortunately become more difficult. For my 31st birthday, I had to order zwieback from FAA Imports since Nabisco decided to quit making its product after all these years.
(originally posted to That Other Journal on January 7, 2010)
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