Almond Cake with Chocolate Cream

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

It's great when you have the time to assemble a large and complicated cake made from expensive and rare ingredients, but you can also make a good cake with less effort. Here's a recipe for a simple almond cake: it features a base of almond flour sponge cake and chocolate cream. Apricot jam adds a touch of tanginess and fruity freshness.

Ingredients

Chicken Egg - 8 pieces
Sugar - 10 oz
Almond - 0 oz
Lemon - ½ pieces
Chocolate - 10 oz
Butter - 15 oz
Apricot Jam - 5 oz
Glucose Powder - 1 tablespoon
Vegetable Oil - 1½ ml
Chopped almonds - 5 oz
Wheat Flour - 0 oz
Powdered Sugar - 15 oz

Step by Step guide

Step 1

On parchment paper, draw 4 circles with a diameter of 20 cm. Using a mixer, beat 5 egg yolks with 50 grams of sugar until light in color. Then, sift in the almond and wheat flour and gently fold together. Add 3 beaten eggs and the juice of half a lemon, mixing carefully from the bottom up to prevent the batter from deflating.

Step 2

Place equal amounts of dough onto the prepared parchment. Shape into 4 identical round cakes. Bake in an oven preheated to 355°F for 10–15 minutes.

Step 3

Melt 280 grams of chocolate using a double boiler or in the microwave. Beat the softened butter with a mixer, gradually increasing the speed.

Step 4

Place 5 egg whites and 200 grams of sugar in a saucepan, whisk them together over low heat until the mixture reaches 120°F, no more. Then transfer it to a clean, dry mixing bowl and beat until stiff peaks form.

Step 5

Combine the butter with the melted chocolate, then transfer this mixture into the egg whites and gently fold together.

Step 6

Spread a quarter of the chocolate cream on the bottom layer, then spread cream on the second and third layers as well, and cover with the fourth layer. Use the remaining cream to coat the sides of the cake. Place it in the refrigerator for 1 hour.

Step 7

Mix the apricot jam with 1 tablespoon of hot water, then strain it through a sieve. Brush the top of the cake with the apricot glaze.

Step 8

In a saucepan, combine powdered sugar, glucose, and 65 ml of water. Place over low heat and stir until a uniform, cloudy white mixture forms. Be sure not to let the sugar glaze come to a boil.

Step 9

Melt 50 grams of chocolate and mix it with vegetable oil. Transfer the mixture into a piping bag. Cover the cake with sugar glaze, allowing it to drip down the sides if desired. Quickly, before the glaze hardens, decorate it with stripes of the chocolate mixture and swirl a skewer or toothpick through it in a few places. Decorate the sides of the cake with almond flakes, gently pressing them into the frosting.