|Eggs||12 , separated|
|Zwieback||6 Ounce, crumbled (1 Box)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Blanched almonds||1 1⁄2 Cup (24 tbs), finely chopped|
|Almond extract||1 Teaspoon|
|Syrup||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Beat egg yolks until light and gradually beat in sugar.
Fold in almonds, zwieback, and almond extract.
Beat egg whites until stiff and fold into egg yolk mixture.
Melt butter until hot and sizzling and fold into cake batter.
Pour batter into a buttered 10x14x2 inch pan and bake in a slow 325 degree oven for 40 to 45 minutes or until cake tests done.
Remove from oven and pour hot syrup over hot cake.
Syrup: Combine 2 1/2 cups sugar, 3 cups water, and lemon juice and cinnamon to taste.
Bring to a boil and boil for 10 to 15 minutes.