Course: Cake
Tags: jewish, holiday, gluten free

Bocca di dama

Bocca_de_dama.png

I made this first for Passover 2022. I'll make it again for gluten-free friends.

The frosted cake keeps well in the fridge, wrapped in aluminum foil, for a couple of days. If left unfrosted, the cake keeps well at room temperature for up to a week.

Source

https://www.jewishfoodsociety.org/posts/2022/4/6/a-passover-cake-that-zigzagged-across-the-mediterranean

Ingredients

7eggs
2 cupsalmond flour
1¼ cupsgranulated sugar
2egg whites
½ tspvanilla
about ¼ cupsliced almonds
⅔ cupconfectioners’ sugar
2egg whites

Bust Out

10-inch springform pan or two 7" pans
parchment or wax paper
2large mixing bowls
handheld mixer

Steps

  1. Preheat the oven to 350°F.
  2. Line the bottom of a 10-inch springform pan or two 7" pans with parchment or wax paper.
  3. Separate eggs into two large mixing bowls.
  4. Using a handheld mixer, beat the whites on medium speed for about 5 minutes, until stiff peaks form. You do not need to wash the beaters after.
  5. To the egg yolk bowl, add almond flour, granulated sugar, two more egg whites, and vanilla and beat with the mixer on medium speed, about another 5 minutes.
  6. Using a rubber spatula, gently fold the beaten egg whites into the almond mixture until just combined, then scrape the batter into the prepared pan(s).
  7. Bake a single cake for about 35 minutes, two pans for 30, until golden; a wooden skewer inserted into the center should come out clean. If the top of the cake starts to brown too fast, cover it loosely with foil.
  8. Let the cake(s) cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the springform ring. Let cool completely. If it's in two pans, remove from pans and let cool upside down.
  9. In a small skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, until just browned. Remove from the heat and let cool.
  10. Flip over and remove parchment / wax paper, transfer the cake, or 1 layer, to the cake plate.
    11. Icing
  11. In a large clean metal bowl, using a handheld mixer, whip the confectioners’ sugar with the egg whites on high speed to make a light, glossy icing.
  12. Preheat the broiler (or use a kitchen torch).
  13. If you have two cakes, put icing, jam, peaches etc between, put second one on top, cover with the icing, then sprinkle the sliced almonds on top.
  14. Optional: Place the cake under the broiler for 3 to 5 minutes, until the top of the cake is golden (or use the kitchen torch). Let cool.
  15. Release from the bottom of the springform pan and peel off the parchment paper, then transfer to a serving plate.