Ingredients
1/2
cup almond paste
3
cups whipping cream
1/2
teaspoon almond extract
1/4
cup granulated sugar
60
small square shortbread cookies
1
cup powdered sugar
2
teaspoons instant espresso coffee powder
1
teaspoon vanilla
1/2
cup sliced almonds, toasted*
Preparation
In medium bowl, beat almond paste and 1/2 cup of the whipping cream with electric mixer on medium speed until well blended. Set aside.
In large bowl, beat 1 1/2 cups of the whipping cream, the almond extract and granulated sugar with electric mixer on high speed until stiff peaks form. Carefully fold in almond mixture until well blended.
Line 9x5-inch loaf pan with plastic wrap. Spread 1/2 cup whipped cream mixture evenly in bottom of pan. Line edges of pan with 14 of the shortbread cookies.
Spread about 1 tablespoon whipped cream mixture on 1 side of each of the remaining cookies. Layer cookies in 5 rows in pan. Spread remaining mixture evenly over cookies. Cover with plastic wrap; refrigerate 8 to 24 hours.
In medium bowl, beat remaining 1 cup whipping cream, the powdered sugar, espresso powder and vanilla with electric mixer on high speed until stiff peaks form.
Turn cake upside down onto serving platter. Frost cake with espresso cream; top with almonds.
