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cabbage soup diet recipe

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	ZULEIKA CAKE
	Cake
	2 tsp. butter 2 Tbsp. fresh breadcrumbs Base 5 ounces ground almonds 7 ounces caster sugar 6 egg whites Icing 6 egg yolks 10 fluid ounces cream 4 ounces caster sugar 2 ounces butter Garnish Flaked roasted almonds
	Prepare in Advance: Grease a 28-centimeter/11-inch cake tin with a removable base with 2 tsp. butter. Coat with the breadcrumbs. Preheat the oven to 200. Mix the almonds with the sugar. Beat the egg whites to form stiff peaks. Fold into the almond mixture. Pour the mixture into the prepared cake tin. Bake for 18-20 minutes in the bottom of the oven. Mix all the ingredients for the icing in a saucepan. Simmer slowly over low heat until the cream has thickened. Add a little boiling water if the cream starts to separate or curdle. Set aside to cool. Spread or pipe the cream on top of the cake base. Let the cake cool before serving, preferably overnight. Variations: Serve the cake with fruit salad made with fresh strawberries, pineapple pieces and sliced kiwi fruit.

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