Kaiser Franz Joseph S Cake
|Butter||100 Gram, softened (8 Tablespoon)|
|Sugar||250 Gram (1 1/4 Cups)|
|Eggs||4 , separated|
|Ground cinnamon||1 Teaspoon|
|White breadcrumbs||50 Gram (1 Cup)|
|Ground almonds||250 Gram (2 1/4 Cup)|
|Finely chopped candied lemon peel||50 Gram (1/3 Cup)|
|Self-rising flour||80 Gram, sifted (3/4 Cup)|
|Red currant jelly||100 Gram (1/3 Cup)|
|Powdered sugar||200 Gram, sifted (1 2/3 Cups)|
|Lemon juice||1 Tablespoon|
|Maraschino||1 1⁄2 Tablespoon|
Grease a 9-inch (23-cm) round cake pan.
Preheat oven to 375°F (190°C).
To make cake, cream butter and half the sugar in a medium bowl until pale and fluffy.
Beat in egg yolks one at a time.
Stir in salt, cinnamon, maraschino, breadcrumbs, almonds and can died lemon peel.
Fold flour into mixture.
Beat egg whites until stiff; beat in remaining sugar until smooth and glossy.
Fold into egg yolk mixture.
Turn batter into greased pan.
Bake 1 hour or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
Spread top and sides of cooled cake with red currant jelly.
To make frosting, combine powdered sugar, lemon juice and maraschino in a small bowl.
Beat frosting until smooth.
Pour onto cake, letting frosting run thickly over sides.
Smooth the surface with a spatula.