Light and flaky Napoleon Cake with creamy filling.
FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy.
Add almonds, chocolate, orange peel, and cake crumbs; continue beating.
Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean.
When cool split each cake into 2 layers.
Spread cream, whipped and sugared, between layers.
Pour chocolate icing over top layer.
FOR THE ICING: Cook sugar with water until it spins a heavy thread.
Melt chocolate in double boiler; add butter.
Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.