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Coat an 8 x 2 1/2 inch round cake pan with cooking spray; line with waxed paper and coat waxed paper with cooking spray. Set aside. Beat egg yolks 5 minutes or until thick and lemon colored. Gradually add sugar, beating well. Beat in flavorings and salt. Slowly stir in flour, blending well; set mixture aside. Beat egg whites (at room temperature) until stiff peaks form. Stir in one third of beaten egg whites into yolk mixture. Carefully fold remaining egg whites into yolk mixture. Spoon batter into prepared pan, and bake at 325 degrees for 25 minutes or until cake springs back when lightly touched. Cool in pan 10 minutes. Caefully remove cake from pan to wire rack and peel off paper. Cool completely. Slice cake layer in half horizontally, using a long serrated knife. Spread two-thirds of Chocolate Almond Filling between layers and on top and sides of cake. Spoon remaining filling into pastry bag fitted with a star tip. Pipe filling on top and around bottom of cake. Chill thoroughly. Yield: 10 servings.
Combine whipped topping, cocoa and sugar in a deep bowl, add milk. Beat at high speed for 4 minutes or until light and fluffy. Add Neufchatel cheese, beating until well blended. Stir in almond extract. Yield: about 2 1/2 cups.