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Ribbon Cake

4 servings

Ingredients

• 500 g Butter (clarified)
• 500 g Sugar (sifted)
• 500 g Flour
• 16 pcs Eggs
• 1 pcs Lemon
• 1 tsp Mace
• 2 tsp Cinnamon (fine)
• 100 g Sweet almonds (finely ground)
• 10 g Bitter almonds (finely ground)

Instructions

1. Cream the clarified butter with the sugar until thick and foamy.
2. Then add egg yolks, lemon juice and zest, mace, cinnamon, and almonds, and beat everything vigorously for fifteen minutes.
3. Fold in the flour, and finally, spoon in the stiffly beaten egg whites.
4. Spread a layer of the mixture about half a centimeter thick into a round, flat, buttered pan and bake until yellow; then spread the next layer over it and bake until yellow again, continuing until all the mixture is used up.
5. After the first layer, mostly remove the heat, and then maintain a consistent second heat level.

Modernized from a treasured 19th-century German cookbook.