Aliza Schnitte
The name of this classic, Austrian cake is old. The name Aliza (pronounced Alice), of Jewish origin, was popular in Austria in the 18th century, and is almost lost today. I don't know why and how the cake got this name, but I know that this recipe came directly from Austria, more precisely from Graz, I got it from my husband's grandmother and it is a representative of an old, good, Austrian, confectionery art.
Preparation steps
- Dough: Whisk the egg whites (room temperature) in solid snow, adding sugar little by little. Pour almonds, flour and baking powder into the egg whites and then carefully combine everything with a wire and a light hand. In the original, the cake is baked in a greased and floured square pan, and I baked it in a round pan, I put baking paper on the bottom of the pan and I didn't grease the rim of the pan. Pour the dough into the desired pan and bake in a preheated oven at 160 ° for about 30-40 minutes. The toothpick should come out dry. Cut the cooled dough in half horizontally.
- Cream: Whisk the egg yolks until foamy and cook with sugar to thicken. When it is thick, remove from the heat and add the melted chocolate, stir well to combine everything and leave to cool. Meanwhile, whisk the butter into a froth, then add the butter together with the coffee and rum to the cream and beat with a mixer.
- Put more than half of the cream on the middle of the cake, put the upper part of the dough over it and coat the cake with the remaining cream all around.
- Serve the cake at room temperature and store in the refrigerator. P.S. If you want, you can sprinkle the whole cake with ground almonds. Somehow I prefer to sprinkle it with a little cocoa ...