Dessert Cake Namur (Gateau Namurois)
photo by Baby Kato
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 4 eggs, separated
- 3⁄4 cup sugar
- 1⁄3 cup ground almonds
- 1 1⁄2 teaspoons vanilla flavoring
- 1⁄2 cup flour
- 1⁄3 cup cornstarch
- jam
- whipped cream
directions
- Preheat oven to 350 degrees.
- Grease and flour well a 9x9x2" cake pan.
- In a small mixing bowl sift flour and cornstarch together. Set aside.
- Add 4 egg yolks and sugar in mixing bowl. Beat for 5 minutes or longer. Mixture should be thick and light.
- Add ground almonds and vanilla, stir.
- Gradually add the flour and cornstarch, mixing well.
- Beat egg whites until stiff, add a 1/4 cup of them to mixture and mix well.
- Fold in the rest of the egg whites, gently.
- Pour into cake pan.
- Bake for 45 to 55 minutes or until toothpick come out clean.
- Cool for 10 minutes, remove from cake pan and turn right side up.
- To Serve: Cut cake in half. Fill with jam or whipped cream or both.
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Reviews
-
Wow, was this good MomLuvs6. Truly an outstanding cake. I absolutely adored the flavor and texture of this cake. It reminded me of meragne but with a sturdier texture, light, tender, fluffy and crispy on the outsides. I love what the ground almonds do for this cake. It was easy to make with fabulous results. Easily the best cake I have made on this site so far. I split the cake added fresh stewed strawberries and vanilla whipped cream and garnished with a little powdered sugar. This beautiful treat will be going into my Best of 2011 cookbook. Thank you to momaphet for recommending it and also a big thank you to MomLuvs6 for sharing her recipe with all of us. Made for best of 2010.
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Yum! This is a denser version of a genoise that I've made for years and we really enjoyed it. I added almond extract and served it split with strawberries from the garden and whipped cream. This would make a great picnic/ brown bag snack as it doesn't seem to crumble. Thanks MomLuvs6! Made for ZWT6 ZINGO by one of the Unrulies Under the Influence
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First thing - I loved that this made a little cake and that there were no leftovers left for mom to eat, secretly. Secondly - outstanding flavour! A little more work than I'm used to in a cake (I hate getting out the 2nd mixing bowl) but so good and worth it. When cool, I split in half and we ate it like shortcake, with lightly sweetened whipped cream and raspberry preserves in the middle, and a dollop of each on top for decoration. Thanks for such a good recipe!
RECIPE SUBMITTED BY
<p> Married, Have 6 children 4 DS~29, 28,15 & 13, DD~24 &22. 3 grandsons & 2 granddaughters. Started back to college this winter, all new, kind of scary, but exciting. Like to cook and try new recipes, sew , crochet, read, camping, fishing.</p>