Ingredients:

200 grams (7 oz) sugar

10 egg yolks

7 egg whites

180 grams (6 1/3 oz) flour

80 grams (3 oz) unsalted butter

1 lemon

chocolate glaze

150 grams (5 1/3 oz) unsalted butter

50 grams (1 3/4 oz) Crisco (shortening)

250 milliliters (8 3/4 fl.oz) vanilla pudding

200 milliliters (7 fl.oz) Riesling (dry white wine)

100 grams (3 1/2 oz) sugar

1 egg yolk

25 grams (1 oz) cornstarch

50 milliliters (1 3/4 fl.oz) Cognac

150 grams (5 1/3 oz) marzipan

juice of 1 lemon

Directions:

1. Cream 10 egg yolks with 150g (5 1/3 oz) [2/3 cup] sugar.

2. Beat egg whites with the rest of the sugar (50g = 1 3/4 oz = 1/4 cup) until firm. Add the flour to the egg/sugar mixture, then the egg whites, finally the melted butter.

3. Draw 5 circles on parchment paper. Divide the dough into 5 equal parts, and spread inside the circles.

4. Bake for about 5 minutes at 200C (390F).

5. Then peel the paper off. Mix wine, sugar, cornstarch, egg yolk and liquor in a saucepan. Bring to a boil.

6. Add to pudding. Cream butter and shortening.

7. Knead almond paste with a little bit of milk, until soft.

8. Mix with butter/shortening, then add pudding mixture little by little. Mix until nice and fluffy.

9. When the cake layers have cooled off, put cream between all layers, as well as on top and around the cake.

10. Then glaze the whole cake with chocolate.

Bon Appetit!