pompadour
aka: almond cake
Ingredients:
1 Package of Jello Vanilla Pudding
1/2 Liter of Milk
3-6 Egg Yolks
1/2 lb of Butter
1/2 lb Powdered Sugar
1/2 lb Almonds (preferably roasted almonds)
2-3 Packages of Lady Finger Cookies (preferably soft)
**Optional: if the filling is not thick enough, you can add up to 1 Tablespoon of prepared, unflavored gelatin. Slowly add little bits of it to see if you can get a thicker consistency.
Directions
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Prepare a package of vanilla pudding as directed on the package.
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Add egg yolks one by one when the pudding is hot.
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In a mixing bowl, cream together butter with sugar with mixer.
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Add the pudding slowly into the sugar and butter mixture.
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Use a food processor to grind the almonds down into a small crushed texture. You don't want to make almond flour or almond meal - you want to feel the texture in the cake.
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Add the crushed almonds into the mixture.
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When the filling is complete, prepare your cake tin by lining the bottom and edges with lady finger cookies.
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Prepare the cake by alternating layers of filling and lady finger cookies.
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Refrigerate the cake for one day minimum before serving.
Note:
If you can't find soft lady finger cookies, you can crush hard lady fingers as your layers instead. The hard cookies will not soften and may break a tooth if you layer them in the cake.
For an easier recipe, you can use instant vanilla pudding and not add eggs. See below for a non-cooked version of the filling:
Ingredients:
1 Package Jello Instant Vanilla Pudding (prepared according to directions)
2 Sticks of Butter
3 Cups of Powdered Sugar
1/2 lb of Almonds