Preparation / Directions:
For the filling: Prepare the almond filling one or two days prior to making the dough. Combine all ingredients in a bowl and stir to thoroughly combine. Allow to sit, covered with a dish towel, at room temperature for 24 to 48 hours.
For the butter cake: In a large bowl cream 1/2 pound of the butter and the sugar together, beating with a wooden spoon until light and fluffy. Beat in the egg, and add 2 cups (500 ml) of the flour about 1/2 cup (125 ml) at a time, stirring well after each addition. When finished, the dough should be firm enough to gather into a ball. If necessary, add up to 1/2 cup (125 ml) additional flour, a little at a time. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes. Spread the remaining 2 tablespoons (30 ml) of butter evenly over the bottom and sides of a round, 8 inch (20 cm) false-bottom or spring form pan. Break off half the dough and, dipping your fingers in the remaining flour, pat it into the bottom of the buttered pan, until it is smooth and completely covers the bottom of the pan. Roll the remaining dough into a cylinder about 12 inches (30 cm) long and 1 to 2 inches (3 to 5 cm) in diameter. Chill for another 20 minutes. Smooth the almond filling evenly over the dough in the pan. Using a sharp knife, slice the cylinder into 1 inch (2.5 cm) rounds. Flatten the rounds a little with your fingers, and arrange them on top of the filling, overlapping them a little, and pinching the edges together so they completely cover the filling. Brush the top with the beaten egg white and bake in a preheated 325F (165C) oven for 1+1/2 hours, until golden brown. Remove from the oven and remove the outside ring of the pan. Let cool to room temperature, then run a long spatula or knife under the cake to separate it from the pan bottom and place on a serving plate.