Prep time: 30 minutes
Cook time: 35 minutes
Carolyn Allen of Sacramento was looking for a cracker cake recipe using Saltine crackers.
Maryellen Weber of Sacramento shares this recipe that she found in her mother's recipe box a few months ago. Weber thinks it dates back to the 1930s. She says this cake is quite good.
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5 eggs, separated
¾ cup sugar
20 unsalted soda crackers
¾ cup chopped toasted almonds
½ teaspoon almond extract
¾ cup apricot jam
1 cup crushed macaroons or amaretti cookie crumbs
½ cup heavy whipping cream, for 1 cup whipped
In a large bowl, beat 5 egg yolks with sugar. Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs. Add to sugar mixture. Add almonds, almond extract and salt and combine well.
In another bowl, beat 5 egg whites until stiff and glossy. Fold into almond batter.
Butter and flour a 9-inch springform pan. Pour batter into pan and bake at 350 degrees until cake tests done; check at 30 to 35 minutes. When cake is cool, remove sides of springform pan. Spread top of cake with apricot jam and sprinkle with cookie crumbs. Whip cream and spread over top of cake.
Per serving: 261 calories; 6 grams protein; 34 grams carbohydrates; 12 grams fat (4 saturated, 6 monounsaturated, 2 polyunsaturated); 104 milligrams cholesterol; 113 milligrams sodium; 1 gram fiber; 26 grams sugar; 41 percent calories from fat.