Almond Cake


450 g / 1 lb almonds
10 fresh eggs
2 cups sugar
1/2 cup breadcrumbs
1/2 tbsp butter

For cream paste:

1/2 quart cream
1 cup sugar
1/2 tsp vanilla

Whip eggs with sugar. Prepare almonds separately – take 400 g / 14 oz almonds and wash, dry, crush in a mortar or pass through a meat grinder. Mix this almond dough with eggs and sugar continuously for 10-20 minutes. Bake two flat cakes out of this mix; in order to do this pour dough into two skillets of the same size, greased with butter and sprinkled with breadcrumbs and put in oven for 12-15 minutes.
Prepare cream paste separately. Pour 1/2 quarts of cream into a pan, add a cup of sugar and a little vanilla, bring to boil and cook until paste thickens (color should be light-brown). Then remove cream paste from heat, cool it and whip it.
Put one flat bread on a plate, put a layer of cream paste on it, cover with another flat bread, cover with cream paste, and sprinkle with chopped almonds that have been caramelized in oven.