| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake, Desserts |
1 |
Cake |
INGREDIENTS
| 7 |
oz |
Almonds |
| 7 |
oz |
Icing/confectioner's |
|
|
Sugar |
| 1/2 |
ts |
Baking powder |
| 5 |
|
Egg whites |
|
|
Egg cream |
| 5 |
|
Egg yolks |
| 4 3/8 |
oz |
Sugar |
| 1/2 |
c |
Heavy cream |
|
|
(I use 38% butterfat) |
| 1 |
ts |
Gelatine (heaping) |
| 5 1/3 |
oz |
Unsalted butter, |
|
|
Room temperature (no |
|
|
Margarine, please ; ) |
|
|
Vanilla, optional |
| 3 1/2 |
oz |
Semisweet chocolate |
|
|
(I use Freia's |
|
|
Dronningsjokolade) |
|
|
Brewed coffee, |
|
|
Milk or butter |
INSTRUCTIONS
Grind the almonds. Mix almonds, icing/confectioner's sugar and baking
powder. Whip the egg whites until they are stiff. Very carefully mix the
almond-mix with the egg whites ("cut" them in). Bake at 175 C (350 F) for
app. 30 minutes in a round mould. It should be golden in colour, but not
brown around the edges.
Let the cake cool. Cut the cake in half horizontally (or make two).
Egg cream: Heat egg yolks, sugar and cream over low heat until the cream
thickens. Do not boil. Stir constantly (Do not use a metal whisk in an
aluminium pot - except for Halloween - the egg cream will turn green).
Put the gelatine in water for a few minutes. Then squeeze out excess water.
Heat in a double boiler until liquid. Mix the gelatine with the butter.
(Add vanilla if you use it). Stir well. Add this mix to the egg cream, a
little at the time.
Put the egg cream between the layers of the cake, save some. In a double
boiler, melt the semisweet chocolate. Put the melted chocolate on top of
the cake, decorate with the remaining egg cream. If the melted chocolate is
difficult to work with, add a _little_ brewed coffee, milk _or_ butter.
This is a rich cake - it will go a long way!
Helle
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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