2 x pack of sponge cakes, oblong
juice of 1 orange
2-3 tablespoons of orange liqueur (optional)
1/4 cup of water
100 g of almond flakes
* 1 glass with a capacity of 250 ml.
Line a cake tin with a diameter of 24-26 cm with baking paper or foil.
Mix the yolks together with the sifted powdered sugar until light and fluffy. Then add soft butter one spoon at a time (you can mix it for 2-3 minutes), ground almonds and liqueur. Mix the cream until stiff, then add a spoon at a time and mix gently until combined (the mass should be fluffy).
Immerse the sponge cakes for a while in a mixture of orange juice, water and liqueur. Place on the bottom of the cake tin, then spread half of the cream. Then re-soaked sponge cakes and cream. Put it in the fridge for a few hours. Before serving, roast the almond flakes in a dry pan and spread them on the sides and top of the cake.
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