Beat egg yolks in
a medium mixing bowl with an electric mixer on high speed about 6
minutes or until yolks are thick and lemon-color. Add the 1/3 cup
sherry. Beat on low speed until combined. Gradually add the 2/3 cup
sugar, beating on medium speed about 5 minutes or until sugar is almost
dissolved and mixture has almost doubled in volume. Fold flour into egg
yolk mixture about half at a time. Fold in ground almonds.
Thoroughly wash beaters.
Beat egg whites and cream of tartar in a large mixing bowl on medium to
high speed until soft peaks form (tips curl). Gradually add the 1/3 cup
sugar, about 1 tablespoon at a time, beating on medium to high speed
until stiff peaks form (tips stand straight).
Fold about 1 cup of the
egg white mixture into the egg yolk mixture. Then fold all of the egg
yolk mixture into the remaning egg white mixture. Pour batter into two
ungreased 8x1-1/2-inch round baking pans. Bake in a 325 degree F oven
about 25 minutes or until the cake tops spring back when lightly
touched in the center.
Invert onto racks ( leave in pans);
cool. Remove from pans.
| 5. To
assemble, place first
cake layer on a large serving plate. Spread top with raspberry or
strawberry preserves. Top with remaining cake layer.
Combine whipping cream,
the 1 tablespoon sugar, and the 1 tablespoon sherry in the chilled
bowl. Beat on low speed until soft peaks form. Spread on top and sides
of cake. Cover and chill 1 to 2 hours. Just before serving top with
berries and, if desired, garnish with a lavender sprig. Makes 12