This is the cake that my family makes every Yule.

1 c. flour
1/2 c. cocoa powder + 1 T.
11 egg whites
9 egg yolks
1 c. sugar
1 pint whipping cream
1 T. red food coloring
20 roasted unsalted almonds
1 T. powdered sugar

Preheat oven to 350. Cover cookie sheets in parchment paper. Separate the eggs. Beat the egg yolks to stiff peaks with 1/4 c. sugar and move to large bowl. Beat the egg yolks with 1/2 c. sugar until light and thick then add to the large bowl with the egg whites. Sift together the flour and cocoa powder into a separate bowl. Gently fold the eggs together while sifting the dry mixture overtop. Fold until just combined.  Scoop into a piping bag with a wide, round tip. Pipe onto cookie sheets into 3″ circles. You should make 40. Bake for 12 minutes, until they are springy to the touch. Let cool.

Beat the whipping cream with 1/4 c. sugar & 1 T. red food coloring. Spoon into piping bag with large star tip. Mix 1 T. cocoa powder with 1 T. powdered sugar and place in sifter.

Assemble cakes individually into this order: cake round, whipping cream, cake round, whipping cream, sifted cocoa powder mixture, and one almond on top. (the almond is for good luck next year!)