set temp0= "ShowHyperText" & QUOTE & "6"& QUOTE
set temp1= "ShowHyperText" & QUOTE & "11"& QUOTE
set HyperTextList = [ #14:temp0,#97:temp1]
set VideoList = []
@
SPONGECAKE PRALINE FROSTING

Preheat the oven to 400F.  In a large mixing bowl beat together 1 egg, 5 egg yolks, 1/2 cup sugar, and the rum or lemon zest until very thick.  Beat in the flour.  In a separate bowl beat the egg whites with an electric mixer until stiff peaks form.  Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time.  Fold the egg whites into the flour mixture and stir in the melted butter.  Grease the springform pan and line the base with a round of wax or parchment paper.  Pour the batter into the pan and place in the oven.  After 10 minutes, lower the temperature to 300F.  Bake for 15-20 minutes more, until golden, and a cake tester comes out clean.  For the praline topping, mix together the sliced almonds, sugar, and beaten egg in a small bowl and spread mixture on top of the cake.  Sprinkle with the confectionerÕs sugar.  Bake for 5-10 minutes longer, until the praline is golden.  Cool on a wire rack.
@
For a 10-inch springform pan:
1 1/2 cups flour
1 cup sugar
6 eggs
1/4 cup unsalted butter, melted and cooled
2 tbsp rum or 2 tsp grated lemon zest
For the praline topping:
1/2 cup sliced almonds
6 tbsp sugar
1 egg, beaten
3 tbsp confectionerÕs sugar
@
70
mn
@
20
mn
@

@

@
Desserts
@

@

@