Napoleon Cake With Whipped Cream (napoleon Schaumtorte)

This cake does not have any baking powder. It is raised by the egg whites. A lovely torte.

• Ready In: 40 mins
• Yields: 1 cake

Ingredients

• 1  egg
• 7  egg yolks
• 3⁄4 cup sugar
• 1 1⁄2 cups  almonds, grated
• 8  tablespoons bittersweet chocolate, grated
• 1  teaspoon  candied orange peel or 1  teaspoon  orange rind
• 2  tablespoons  cake crumbs (or fine bread crumbs)
• 7  egg whites, stiffly beaten

• FOR THE FILLING

• 1  cup heavy cream
• 2 1⁄2 tablespoons sugar

• FOR THE CHOCOLATE ICING

• 1  cup sugar
• 1⁄2 cup water
• 4 1⁄2 ounces  unsweetened chocolate
• 1  tablespoon butter

Directions

1. FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
2. FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
3. Viennese Cooking.