Categories: Cakes - Frosting - Icing
Ingredients
- 1 cup unsalted butter
- 1 1/3 cups confectioners' sugar
- 1/2 lb. blanched and grated almonds
- 6 egg
- 18 ladyfingers
- 30 macaroons
Directions
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Line the bottom of a springform pan with stout waxed paper. Separate the ladyfingers and place the havles close together on the sides of pan, rounded ends cut off and rounded sides toward the pan. Lay macaroons close together on the bottom, flat side down. Fill the small spaces between macaroons with ends cut from lady fingers.
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Cream butter and sugar, add three eggs, one at a time, and stir well. Add the yolks of remaining eggs, well beaten, then nuts, then fold in the beaten whites.
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Place 1/2 of the mixture over macaroons. Add another layer of macaroons and top with the rest of the filling. Set in refrigerator and leave for 30 hours. Serve,