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Almond Cake Souffle
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| 400gr | Cream |
| 300gr | Almond Paste |
| 200gr | Yolks |
| 300gr | Whites |
| 150gr | Sugar |
| 15gr | Dry Whites |
* Creme Of Tartar
Mix yolks and almond paste in robot- coupe and slowly incorperate the cream. Make a meringue with the rest of the ingredients. Fold in meringue. Pipe round molds 3/4 full and bake @ 380 for 9 minutes. * Remember to butter and sugar the rings.
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