Othello Cake II

Crack.

Part two of the Othello Cake: the middle layer. We have incited a debate in this household as to whether this layer is a Macaroon or a Macaron…take your pick.  Constance says the important thing is to successfully separate two eggs and save the yolks for tomorrow.  Beat the whites until very stiff.  In a separate bowl, mix 2/3 cup of ground peeled almonds, 1/3 cup of icing sugar and 1 teaspoon of baking powder.  Stir the almond mixture into the beaten egg whites, and spread this mixture in a 9-inch cake pan which has been lined with a circle of baking parchment. Bake for between 15 and 20 minutes at 350 degrees f.

Cool the macaro(o)n and save along with the sponge cake layers…a few more things to prepare….

To view Constance’s other opera experiences go to this link.

To view the complete Othello Cake Recipe go to this link.

.

 

Advertisements

8 thoughts on “Othello Cake II

  1. Mmmm. I vote for macaron, but not necessarily for any good reason. If the Hitty’s settle their debate and come to an answer, I would like to know what it is.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: