Recipe: Torta de Santiago (almond cake with whipped cream and brandy topping)

TORTA DE SANTIAGO
Source: The Foods and Wines of Spain by Penelope Casas
Adapted by: Spain GourmeTour Magazine

1 cup sugar
1/4 tsp grated lemon rind
1/2 lb Marcona almonds, finely ground
7 eggs, separated
1/4 tsp cinnamon
Chopped or ground almonds for garnish
FOR TOPPING:
1/2 pint whipping cream
1/4 teaspoon sugar
1 teaspoon very strong brandy (optional)
chopped almonds (for garnish)

Preheat oven to 350 degrees F. Grease 2 (8 inch) layer cake pans.

Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon.

Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites. Pour into prepared pans.

Bake at 350 F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.

TO MAKE TOPPING:
Whip whipping cream, sugar, and brandy (optional) together until stiff. Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.

An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4-inch Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar.