Ingredients

How to make it

  • Cake

  • Preheat oven to 350F. Prepare an 8×8 glass baking dish by brushing melted butter on bottom and sides. Fit bottom with a square of parchment paper and brush this with melted butter as well.
  • In a large mixing bowl, beat the egg yolks with 1/4 cup of sugar until light and creamy – about 3 minutes.
  • In a separate bowl, beat the egg whites with 1/4 cup sugar until soft peaks form – about 3-5 minutes.
  • In three parts, gently fold the egg whites into the yolks. Add salt and vanilla and fold in gently as well.
  • Sift in 1/4 cup of flour, fold to incorporate. Repeat with remaining flour. Add 1/4 cup almond meal and fold to incorporate. Repeat with remaining almond meal.
  • Pour into prepared dish and place in middle rack of oven. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely.
  • Invert cake onto a cutting board. Remove parchment paper. Cut off the browned edges of the cake and then cut into 9 even squares. Place cake pieces back into pan.
  • Amaretto Milk and Toppings

  • In a medium saucepan, combine whole milk with evaporated milk and bring to a simmer over medium-high heat.
  • Whisk in condensed milk and simmer for an additional minute. Remove from heat. Whisk in almond extract and amaretto liqueur.
  • Remove one piece of cake. Pour milk mixture into pan in open spot, being mindful not to pour over the tops of the cake pieces. See Photo
  • Replace piece of cake. Let soak for 10 minutes.
  • Serve pieces of cake with extra amaretto milk spooned around, topped with crumbled cookies, raspberries, and powdered sugar.
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