Almond paste

Cup of Yum
1. Whisk the egg white until it becomes liquid and mix with almond extract.
2. In a large container, combine the ground almonds and icing sugar.
3. Stir one-third of egg white mixture to almond-sugar powder and mix with your fingertips.
4. Gradually incorporate the remaining egg white until smooth and homogeneous.

Bottom layer

1. Preheat oven to 350F/180g.
2. In mixing bowl, whisk together the almond paste and eggs for one minute.
3. Add the cocoa powder and lemon zest.
4. Beat for 3 minutes.
5. Pour the mixture into the buttered pan.
6. Bake for 20 minutes.
7. Set aside to cool completely.

White chocolate cream

1. Melt white chocolate in a bain marie (water bath).
2. Whip cream for 5 minutes.
3. Stir chocolate in cream.
4. Then add the egg yolks one at a time as well as the alcohol slowly after each egg yolk (do not put alcohol in one shot as it might make the cream collapse).
5. Pour the cream on the baked and cooled cake and put the pan in the freezer for 5 hours.

Icing

1. Melt chocolate and butter in a bain marie (water bath).
2. Add the icing sugar.
3. Mix well until homogeneous.
4. Finally, add a tablespoon of water.
5. Remove the cake from freezer, cover with the icing and return to freezer.
6. This dessert will keep for several days in the freezer and can be prepared in advance.
7. Take it out of the freezer 20 minutes before serving. It should be eaten cold.