the oven to 175ºC / 350ºF. Grate the
almond paste and stir in egg whites and cocoa.
Spread out the batter in a greased, breadcrumbed
baking dish with loose edges, diameter approx
24 cm / good 9in. Bake in the lower part of
the oven for about 15 minutes. Allow to get
cold and loosen it, but leave it in the dish.
Mix cream, coffee, and powdered sugar in a bowl.
Beat the cream really thick and beat in egg
yolks and whiskey. Spread this cream over the
cake in the dish, cover with plastic foil, and
freeze for at least 4 hours.
it to your liking and serve.
approx 15 pieces