GATEAU　A　LA　NAPOLITAINE Cocoa Almond Cakes

July 4, 2007 Swiss style cocoa almond cakes. Mix together egg yolk-butter mixture, sifted dry ingredients and meringue. Add sifted dry ingredients and meringue to the butter mixture alternately in two or three additions and blend well to make smooth batter.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 In a bowl, cream together butter and half of the sugar. Stir in beaten egg yolks, a little at a time, and blend well. (Photo #1) In a bowl, place egg whites and the rest of the sugar. Beat until stiff peaks form. Stir in half of the meringue and half of the sifted dry ingredients (flour, almond powder and cocoa powder), in that order. Then stir in the rest of the meringue and the rest of the sifted dry ingredients, in that order, and blend. (Photo #2) Fill small round molds with batter 4/5 full. Bake in a preheated oven at 160 °C (320 °F) for 15 - 20 minutes until brown. (Photo #3) After cooling, sprinkle with confectioners’ sugar and cocoa powder*, half and half. (*have extra amount ready) Servings per Recipe Calories per Serving Ready In 5  five 7cm round cakes  0kcal 60 minutes butter 100g  sugar 100g  whole egg 130g  cake flour 80g  almond powder 20g  cocoa powder 10g  confectioners’ sugar   【Preparation】 - Separate eggs. - Allow butter to soften at room temperature. - Sift together flour, almond powder and cocoa powder.