250 g almond, ground
500 g icing sugar, sifted
1/2 teaspoon almond essence
Egg white, beaten
Use a large bowl to mix the ground almonds
and icing sugar. Mix egg with brandy and pour into almond and sugar
mixture with sherry and almond essence. Knead until it holds together.
Add more siften icing sugar if the mixture is too moist. Divide the
almond paste into 2 portions. Roll out one half on a pastry board dusted
with icing sugar. Cut to fit top of cake. Brush cake with the beaten egg
white. Place the almond paste on top and press lightly. Roll the
remaining almond paste into a stri to fit around the side of the cake.