Preparation

• Step 1

  Preheat the oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper. To make the cake, in a large bowl, using a handheld mixer, beat the 7 egg whites on medium speed for about 5 minutes, until stiff peaks form.

• Step 2

  In another large bowl, using the handheld mixer (no need to clean the beaters), beat together the almond flour or ground almonds, egg yolks, granulated sugar, and the remaining 2 egg whites on medium speed until well combined, about 5 minutes.

• Step 3

  Using a rubber spatula, gently fold the beaten egg whites into the almond mixture until just combined, then scrape the batter into the prepared pan.

• Step 4

  Bake the cake for about 35 minutes, until golden; a wooden skewer inserted into the center should come out clean. If the top of the cake starts to brown too fast, cover it loosely with foil.

• Step 5

  Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the pan and gently remove the springform ring. Let cool completely.

• Step 6

  In a small skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, until just browned. Remove from the heat and let cool.

• Step 7

  To prepare the icing, in a large bowl, using a handheld mixer, whip the confectioners’ sugar with the egg whites on high speed to make a light, glossy icing.

• Step 8

  Preheat the broiler (or use a kitchen torch).

• Step 9

  Cover the cake with the icing, then sprinkle the sliced almonds on top. Optional: Place the cake under the broiler for 3 to 5 minutes, until the top of the cake is golden (or use the kitchen torch). Let cool.

• Step 10

  Lift the cake carefully from the bottom of the springform pan and peel off the parchment paper, then transfer to a serving plate.