------------------------------------BASE-----------------------------------150 g (5oz) ground almonds 210 g (7oz) caster sugar 6 Egg whites -----------------------------------ICING----------------------------------6 Egg yolks 300 ml (10 fl oz) cream 130 g (4oz) caster sugar 75 g (2oz) butter

----------------------------------GARNISH---------------------------------Flaked roasted almonds To Drink: Sweet white wine or white port Grease a 28-cm/11-inch cake tin with a removable base with 2 tsp butter. Coat with the breadcrumbs. Preheat the oven to 200C/400F/Gas Mark 4. Mix the almonds with the sugar. Beat the egg whites to form stiff peaks. Fold into the almond mixture. Pour the mixture into the prepared cake tin. Bake for 18-20 mins in the bottom of the oven. Mix all the ingredients for the icing in a saucepan. Simmer slowly over low heat until the cream has thickened. Add a little boiling water if the cream starts to separate or curdle. Set aside to cool. Spread or pipe the cream on top of the cake base. Let the cake cool before serving, preferably overnight. Variations: Serve the cake with fruit salad made with fresh strawberries, pineapple pieces and sliced kiwi fruit.