Icy almond cake

Dough: 250 g peeled almonds, 2 egg whites, 150 g powdered sugar

Filling: 3 eggs, 250 g butter, 60 g powdered sugar, 150 g dark chocolate,
20 ml brandy, 200 ml strong cold espresso, 3 tbsp almond crumbs

Dough: preheat the oven to 150°C. Roast the peeled almonds in a dry pan and grind them in a coffee grinder. Mix the almonds with the powdered sugar. Whip the egg whites into a stiff foam and combine with the almonds. Divide the dough into 3 parts. Roll each part between two plastic bags to form a round cake layer with a diameter equal to the diameter of the mold (about 24 cm). Bake the layers one by one in the oven on the middle shelf for about 15 minutes. Let the layers cool.

Filling: whip 3 egg whites into a stiff foam. Whip the butter, egg yolks, and powdered sugar. Gradually add the egg whites to the yolk mixture and gently combine.
Mix the brandy with the cold coffee. Place the first layer on a plate, soak it with about 1/3 of the coffee mixture. Spread 1/3 of the filling on the layer and smooth it out. Grate 50 g of chocolate. Place half of the chocolate on the filling. Then place the second layer, soak it with 1/3 of the coffee mixture, add the filling, and top it with the remaining grated chocolate. Do the same with the third layer, but the top layer will be filling (without chocolate)
Refrigerate the cake for 4-5 hours. Occasionally place the cake in the freezer for a short time. Grate 100 g of chocolate very coarsely. Before serving, sprinkle the cake with chocolate and almond crumbs.
To say that the cake is simply delicious is an understatement. It is very tasty!