Florentine cake

12 servings

180 minutes

Florentine cake is a refined Italian delicacy that captivates with its delicate combination of airy meringue, rich mocha cream, and crunchy almond praline. Its roots trace back to Tuscan cuisine, where the art of pairing simple ingredients with sophisticated flavors is elevated to an art form. Light meringue layers baked to perfect crispness are soaked in aromatic coffee cream, creating a rich flavor with caramel notes. The crunchy praline adds textural contrast and makes each bite special. This cake is perfect for festive occasions, evening gatherings with a cup of espresso, or as an elegant finish to a gourmet dinner. Its lightness and balance of sweetness leave an unforgettable impression and a desire to try it again.

Energy value per serving

• Calories: 353.6
• Proteins: 3.9g
• Fats: 22.7g
• Carbohydrates: 34.2g

Ingredients

• Sugar: 350 g
• Egg white: 3 pc
• Vinegar: 1 tsp
• Wheat starch: 40 g
• Strong coffee: 150 ml
• Margarine: 100 g
• Butter: 40 g
• Grated almonds: 100 g
• Cream 30%: 300 g

Cooking steps

1. Preheat the oven to 100 degrees. Whisk the egg whites slightly. While continuing to whisk, add 100 g of sugar. When the foam becomes thick, add vinegar to the egg whites. Continue whisking and add another 100 g of sugar.

   Required ingredients:

   • Egg white: 3 pieces
   • Sugar: 350 g
   • Vinegar: 1 teaspoon

2. On baking paper, make 3 layers from the prepared mass (each with a diameter of 20 cm). Immediately place in the oven for 2 hours at a temperature of 100 degrees. Then turn off the oven and leave the layers in it for another hour.

   Required ingredients:

   • Egg white: 3 pieces

3. Preparing mocha cream. Mix starch with warm coffee. Add 100 g of sugar and bring to a boil. Remove from heat. Add margarine. Stir until fully dissolved. Cool down.

   Required ingredients:

   • Wheat starch: 40 g
   • Strong coffee: 150 ml
   • Sugar: 350 g
   • Margarine: 100 g

4. Preparing the crocant. Place a small pot on the fire. Pour in 50 g of sugar and stir to get light brown caramel. Add crushed nuts, butter, and caramel to it. Stir while keeping it on the heat until fragrant. Pour the mixture onto a plate. Cool down and then chop.

   Required ingredients:

   • Sugar: 350 g
   • Grated almonds: 100 g
   • Butter: 40 g

5. Whip the cream into a thick foam.

   Required ingredients:

   • Cream 30%: 300 g

6. Take a cake layer, spread cream on it, pour mocha cream on top, sprinkle with croquant, cover with the next layer. Spread it with cream like the first one, pour mocha cream on top, sprinkle with croquant, cover with the next layer. Similarly spread with cream, mocha cream, and croquant. Put it in the fridge to prevent spilling!

   Required ingredients:

   • Cream 30%: 300 g
   • Strong coffee: 150 ml
   • Grated almonds: 100 g