Almond pie
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crust:
almond		100gram
suger		1 1/2 dl
egg whites	4


garnish:
egg yolks	4
suger		3 tblsp
coffee cream	1 dl
whip cream	1 dl
vanilla		2 tsp
gelatinepiece	1
almondpieces	1/2 dl

to the dish:
butter
very fine breadcrumbs


	Have butter a dish, 24 cm in diameter, and after bread crumbs.
	Scald, peel and grind the almond. Whip the whites to very hard skim and
add it to the almond and suger. Put it in a dish and bake the cake in the lower
part of the oven at 175'C( appr. 350'F) until the cake get some colour and the
cake come loose from the edge, about 40 minutes. Turn out and let it cold.
	Mix yolks, suger and coffe cream in a saucepan. Simmer it thick while 
you stiring it all the time. 
	Put the gelatinepiece in cold water for some minutes. Squeeze out the 
water and add it to the warm cream. Stir and let the cream cold. Whip the whip
cream and add it to the cold cream, at last add the vanilla. Pour it over the 
cake.
	Roast the almond in the oven or in a clean frying-panuntil nice 
gold-yellow colour. Pour it over the cake.
	Let the pie stand in a cool place for some hour before serving.


Emma Fernlund
E-mail: thanisa@df.lth.se