ingredienti

For the impasto:
200 g of zucchero
10 tuorli d’uovo
250 g of noci macinate
3 cups of pangrattato
a little aroma of mandorla amara
10 albums
150 g of zucchero

For the dish:
2 pans
and zuccheros

Grease the bottom of a springform pan. Preheat the oven to 170°C.

Beat the sugar with the egg yolks until frothy, add the walnuts, breadcrumbs and bitter almond oil. Beat the egg whites with the sugar until stiff, fold them into the egg yolk mixture and pour into the mold. (Caution: the mixture is very rich, do not pour too much into the mold because it risks overflowing)

Bake in the oven for about 50 minutes (possibly a little longer, just test with chopsticks)

Once the base has cooled, cut it in half crosswise. Whip the cream with the sugar until stiff and fill and decorate the cake.