LINZER CAKE

INGREDIENTS:

Wheat flour - 1\2 cup
All-purpose flour - 1\4 cup
Baking powder - 1\2 tsp
Salt - 1\2 tsp
Whole almonds - 2\3 cup
Milk - 2 tbsp
Canola oil - 2 tbsp
Almond extract - 1\2 tsp
Large eggs, at room temperature - 4 , seperated
Sugar - 3\4 cup
Strawberry Or Raspberry jam - 2\3 cup
Fresh Strawberries Or Raspberries - 1 1\4 cup , for garnish

Dream whip dessert topping mix - 2 sachets
Strawberry & Chocolate Wafer rolls - To decorate

Preheat oven 350 F \ 180 degree C.
Grease a 9 inch cake tin.
Whisk wheat flour, all-purpose flour, baking powder & salt in a small bowl, set aside.
Place almond in food processor, until finely ground.
Add milk, oil, & almond extract & pulse to combine.

1 - Beat egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
Beat in 1\4 cup sugar in a slow speed.
2 - Beat the egg yolks & the remaining 1\2 cup sugar in a large bowl on medium speed until pale yellow & double in volume, 3-5 mins.
3 - Gently stir the almond mixture into the egg yolk mixture with a rubber spatula.
4 - Add the flour mixture; gently stir until just incorporated.

5 - Stir about 1 cup of the whites into the batter until combined.
6 - Gently fold the remaining remaining whites into the batter.
7 - Pour the batter to the pan.
8 - Bake, rotating the pan half way through, until lightly browned & a toothpick inserted into the center comes out with only few moist crumbs, about 30-35 mins.

Prepare dessert topping mix as directed on package.

11 - When cake is cool, use a long serrated knife to cut the cake horizontally into 2 equal layers.

12 - Place one cake layer on serving plate. Spread strawberry jam.

13 - Then spread 1\3 of whipped cream.

14 - Cut strawberries to half & and arrange on top of the whipped cream.



15 - Place the second cake layer on top.
16 - Spread the remaining whipped cream.
17 - Arrange & stick wafer rolls on the sides of the cake.
18 - Place the remaining strawberries on top.