Moorish Queen Almond Cake
Origin: Rosario
Source: Deidamia Sierra de Torrens, 1890
Ingredients
- 30 egg whites, beaten until fluffy
- 2 lb ground almonds
- 3 bizcochos (sponge biscuits)
- 4 lb powdered sugar
- cloves and cinnamon
- butter (for the mold)
Instructions
- Beat thirty egg whites until fluffy.
- Knead with ground almonds, sponge biscuits and powdered sugar into a smooth paste.
- Put in a buttered mold, dust with clove and cinnamon, and bake.
- Serve hot or cold.