(Old-fashioned Polish Holiday Recipe)


12 Eggs
¾ cup Powdered Sugar
1 cup Chocolate Powder
1 cup Ground Whole Almonds (including shells)

1 cup Sugar
1 cup Water
1 cup Ground Almonds (no shells)
3 tbspns Lemon Juice
½ stick Vanilla, finely ground

½ cup Unsweetened Chocolate
1.5 oz Butter
½ cup Sugar
½ cup Cream

Cake: Preheat oven to 350 deg F. Separate egg yolks and whites. Beat the egg
yolks and powdered sugar until a fluffy batter forms. Beat the egg whites until
soft peaks form. Add the chocolate powder, ground almonds, and egg whites to
the egg yolk batter and mix together. Pour the batter into a greased cake pan
dusted with flour and bake for 1 hour. Let the cake cool and set aside until the
following day.

Almond Filling: Bring the sugar and water to a boil and continue cooking until a
thick syrup forms. Add the ground almonds then remove from heat when the
syrup comes to a boil. Transfer to a bowl and mix the filling with a wooden spoon
until it lightens in color. Add the lemon juice and vanilla. Slice the cooled cake
into two equal halves and spread the still warm filling over one layer. Place the
second cake layer on top.

Frosting: Grind the unsweetened chocolate and warm in a pan with the butter,
sugar, and cream. Vigorously mix until the frosting is almost boiling, but do not
let boil. Set aside and let cool until lukewarm. Pour over the layered cake.