Meanwhile, in a large mixing bowl creamsoftened butter. Add 1 pound powdered sugar gradually, then blendin 2/3 cup bourbon. Add egg yolks, one at a time, beating wellafter each addition. Fold in crushed macaroons and 1 cup sliveredalmonds.
Slice the cake horizontally into fourlayers. Spread the filling between the layers then refrigerateuntil chilled.
Meanwhile, in a chilled bowl beatcream adding 1/2 cup powdered sugar gradually. Beat in 3 tablespoonsbourbon. Spread over the chilled cake then sprinkle with2 tablespoons slivered almonds. Chill until served.
Makes 12 servings.
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