Recipe: Napoleon Cake with Whipped Cream (Napoleon Schaumtorte)

NAPOLEON CAKE WITH WHIPPED CREAM
(NAPOLEON SCHAUMTORTE)

1 egg
7 egg yolks
3/4 cup sugar
1 1/2 cups almonds, grated
8 Tablespoons bittersweet chocolate, grated
1 tsp. candied orange peel or fresh orange peel
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
CHOCOLATE ICING (Schokoladenglasur):
1 cup sugar
1/2 cup water
4 1/2 oz. unsweetened chocolate or bittersweet
1 Tablespoon butter

FOR THE CAKE:
Preheat oven to 300 degrees F. Grease and flour two 8 or 9-inch cake tins.

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. Put batter in prepared pans.

Bake 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.

FOR THE FILLING:
Spread cream, whipped and sugared, between layers.

Pour chocolate icing over top layer.

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.