Directions:
- Preheat oven to 350°F.
- Butter and flour a 9-inch springform pan.
- In a large bowl, beat 5 egg yolks with sugar.
- Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
- Add to sugar mixture.
- Add almonds, almond extract and salt and combine well.
- In another bowl, beat 5 egg whites until stiff and glossy.
- Fold into almond batter.
- Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
- Remove from oven.
- When cake is cool, remove sides of springform pan.
- Spread top of cake with apricot jam and sprinkle with cookie crumbs.
- Whip cream and spread over top of cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.99 Kcal (1390 kJ) | ||
| Calories from fat | 125.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 22% | |
|---|---|---|---|
| Cholesterol | 90.06mg | 30% | |
| Sodium | 165.26mg | 7% | |
| Potassium | 169.76mg | 4% | |
| Total Carbs | 48.17g | 16% | |
| Sugars | 36.47g | 146% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 6.99g | 14% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 324.99 Kcal (1361 kJ) | ||
| Calories from fat | 123.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 22% | |
|---|---|---|---|
| Cholesterol | 88.16mg | 30% | |
| Sodium | 161.78mg | 7% | |
| Potassium | 166.18mg | 4% | |
| Total Carbs | 47.15g | 16% | |
| Sugars | 35.7g | 146% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 54.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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