Cake Ingredients:

8 Eggs   (10)                              1 Tbsp. water   (1-1/4)

8 Tbsp. sugar  (10)                 1-1/2 Tbsp. baking powder    (2)

8 Tbsp. flour    (10)                 1 Grated lemon rind

1 Tsp. Cream of Tatar        (½ Cup finely ground almonds)

Filling Ingredients:

6 Eggs  (8)       6 oz. Chocolate (not semi-sweet)    (8)

1 Lb. Unsalted Butter  (1-1/4)   

2 Tsp. Vanilla extract      (2-1/2)

1-1/2 cup Confectioner’s sugar   (2)

(1/2 Cup finely ground almonds)

 (Items in parenthesis are what I make.  Prepare the filling first to allow to cool until the cake layers are finished.  I substitute almond extract for vanilla and add ground almonds to the filling.)

Cake Directions:

Separate the eggs.  Add the sugar and water to the yolks.  Work well with a wooden spoon until a deep lemon color is achieved.  Sift the flour once and measure the sifted flour with the baking powder and add to the yellow egg mixture.  Add the almonds to the egg mixture and mix well.  Beat the egg whites to a very stiff consistency, add the cream of tartar and beat well again.  Put the grated lemon rind into the yellow egg mixture; mix well, then fold the mixture into the stiff egg whites.  Preheat the oven to 400 degrees.  Place about one and one-half soup ladles of mixture into greased 8” baking pans.  Tilt the pan and spread evenly until the thickness is uniform.   Bake for 3 minutes 45 seconds to 4 minutes.  This should make from 7 to 9 layers.  When finished, place on cooling racks.

Filling Directions:  

Work the eggs well until totally blended; add the vanilla and the sugar.  Place the chocolate into the double boiler.  When melted, add egg mixture.  Stir this mixture very vigorously and steady until totally smooth and thickened.  Cool this mixture.  Cream the butter and add to the cooled mixture.  Mix together well.  Place between the layers and on the sides. 

Finishing: 

Brown 4 Tbsp. sugar in a heavy skillet.  When brown, pour on top of the cake and with a spatula, spread on the cake in one direction quickly.  Place this masterpiece into the refrigerator for at least two hours before cutting.  Cut with a thin, sharp knife into ½” slices.