For the almond cake, preheat the oven to 180 degrees top/bottom heat. Grease a 26 cm round baking pan. Separate the eggs. Beat egg whites with salt until stiff. Beat egg yolks with powdered sugar until creamy.
Add orange sugar and cinnamon. Fold in beaten egg whites, flour, chopped chocolate and almonds. Pour the batter into the pan. Bake for about 35 minutes.
When slightly cooled, remove from the pan and let cool on a cooling rack. When cool, spread the cake thickly with jam.
For the glaze, bring the whipping cream to a boil and remove the pan from the heat, stir in the crumbled milk chocolate and dissolve, add the cinnamon. Pour the warm glaze over the cake, decorate it and let it set in the refrigerator.
Preparation Tip:
The almond cake can also be spread with another jam. If you prefer dark icing, frost the cake with dark icing.
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