Cake with Buttercream and Praline

Baking and Desserts | European cuisine

⏳ Time

2 hours 55 minutes

🥕 Ingredients

🍽️ Servings

Description

Cake with Buttercream and Praline

Ingredients

Vanilla Protein Powder - 7.1 oz
Wheat Flour - 2.6 oz
Sugar - 7.9 oz
Milk - 0 fl oz
Butter - 8.8 oz
Chocolate eggs - 4 pieces
Powdered Sugar - 2.8 oz
Chopped almonds - 3.5 oz

Step by Step guide

Step 1

Preheat the oven. Line the baking pan with parchment paper. Separate the egg whites from the yolks and whip the whites until stiff peaks form. Beat the yolks with 125 g of sugar. Combine the flour with the yolks and mix thoroughly. Gently fold in the whipped egg whites (it's better to mix by hand). Pour the resulting mixture into the pan.

Step 2

Bake in the oven for 15 minutes at 347°F. Let it cool slightly, remove from the pan, and peel off the parchment paper. Place on a wire rack and allow to cool completely. Cut horizontally into 2 or 3 layers.

Step 3

Prepare the pudding using milk, 2 tablespoons of sugar, and pudding powder according to the instructions. Let it cool to room temperature. For the praline, dissolve 100 g of sugar in 2 tablespoons of water in a pan, bring to a boil over medium heat. Add the nuts, bring to a boil again, remove from heat, and let it cool. Mix half of the praline into the pudding.

Step 4

Cream the butter and powdered sugar until smooth, then mix with the pudding. Spread buttercream on the bottom layer of the cake, place the second sponge layer on top, and press down lightly. Spread the remaining cream on top. Refrigerate the cake for 2 hours. Decorate with the remaining praline.