Almond Cake with Chocolate Cream
8 servings
180 minutes
It's great when you have time to assemble a large and complex cake from expensive and rare ingredients, but a good cake can be made with less effort. Here's a recipe for a simple almond cake: the base is a sponge cake with almond flour and chocolate cream. Apricot jam is responsible for the sourness and fruity freshness.
1
Draw 4 circles with a diameter of 20 cm on parchment. Whisk 5 egg yolks with 50 grams of sugar until pale. Then add almond and wheat flour and mix gently. Add 3 eggs beaten with a fork and the juice of half a lemon, mixing carefully from bottom to top to avoid deflating the batter.
- Chicken egg: 8 pieces
- Sugar: 250 g
- Almond powder: 50 g
- Wheat flour: 50 g
- Lemon: 0.5 piece
2
Spread an equal amount of dough on the prepared parchment. Form 4 identical round cakes. Bake in an oven preheated to 180 degrees for 10-15 minutes.
- Chicken egg: 8 pieces
3
Melt 280 grams of chocolate in a water bath or microwave. Whip the softened butter with a mixer, gradually increasing the speed.
- Chocolate: 330 g
- Butter: 450 g
4
Place 5 egg whites and 200 grams of sugar in a saucepan, whisking them over low heat until reaching 50 degrees. Then transfer to a clean, dry mixing bowl and whip to stiff peaks.
- Chicken egg: 8 pieces
- Sugar: 250 g
5
Combine the butter with melted chocolate, then transfer this mixture to the egg whites and gently mix.
- Chocolate: 330 g
- Butter: 450 g
6
Spread a quarter of the chocolate cream on the bottom layer, also spread cream on the second and third layers, and cover with the fourth layer. Cover the sides of the cake with the remaining cream. Refrigerate for 1 hour.
- Chocolate: 330 g
- Butter: 450 g
7
Mix apricot jam with 1 tablespoon of hot water, then strain through a sieve. Coat the top of the cake with apricot glaze.
- Apricot jam: 80 g
- Glucose syrup: 1 tablespoon
8
In a saucepan, mix powdered sugar, glucose, and 65 ml of water, place on low heat and stir until a uniform cloudy-white mass forms. Do not let the sugar glaze boil.
- Powdered sugar: 400 g
- Glucose syrup: 1 tablespoon
- Vegetable oil: 2 ml
9
Melt 50 grams of chocolate and mix it with vegetable oil. Transfer to a piping bag. Cover the cake with sugar glaze, allowing it to drip down the sides. Quickly decorate with stripes of the chocolate mixture before the glaze sets and run a skewer or toothpick through in several places. Decorate the sides of the cake with almond petals, gently pressing them into the cream.
- Chocolate: 330 g
- Vegetable oil: 2 ml
- Almond petals: 200 g
10
Cool the finished cake; it's better to cut it when it's cold.