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Nogatina
 
3 c milk
6 eggs, separated
2 c sugar
3/4 c gf flour
10 to 12 tbl butter
1/2 tbl vanilla
8 oz almonds
1 tsp cinnamon
whipped cream
 
Heat milk to boil. Meanwhile, beat yolks w/ electric mixer. Gradually beat in
1 c sugar. Beat 2-3 min until when beaters are lifted, ribbons form that
dislove on surface. Beat in flour. Gradually add milk in thin stream while
beating. Heat to boil in heavy saucepan on med-high stirring constantly w/
wisk on bottom of pan. Reduce to med low, cook 3 min wisking constantly.
Remove from heat, wisk in butter 2 tbl at a time, and vanilla. cover & cool.
 
Finely grind almonds in blender. Beat in egg whites until stiff peaks form.
Gradually fold in 1 c sugar, then almonds and cinnamon. Generously grease and
flour two 10 or 12 inch round pans (removable bottom helps). Spread batter
evenly. Bake 300 until lightly browned. Immediately loosen w/ spatchula.
Cool. Spread filling between layers, top with whipped cream.