Eva Cake

⅔ cups powdered sugar

4 egg whites

⅔ finely ground almonds

Topping

4 egg whites

½ cup sugar

½ cup heavy cream, minus 1 tablespoon

1 stick (8 tablespoons) butter, room temperature

1 teaspoon vanilla extract

Heat oven to 325 degrees. Line the bottom of a 10-inch springform pan with parchment paper.

In a large, dry, metal bowl, beat sugar and egg whites until stiff peaks form. Carefully fold in ground nuts. Spread mixture into prepared pan and bake 30 minutes.

While the cake bakes, prepare the topping: In a heavy saucepan bring egg whites, sugar and cream to boil while stirring. Let cool. Beat in butter and vanilla until smooth and well-combined. Spread on cooled cake.

Serves eight.

Cook's note: Eva Cake is also nice frosted with whipped cream and fresh berries.