Ingredients
For the cake
- 2 eggs
- 60g white sugar
- 35g plain flour or cake flour (T45) - sifted
- 20g ukiko/wheat starch - If you don't have any just add 20g plain flour instead
- 15g unsalted butter
- 10g milk
For the syrup
- 1 tbsp sugar
- 1 tbsp water
- 1 tsp vanilla extract - (optional)
For the butter cream
- 10g meringue powder
- 70g water
- 1 tbsp white sugar
- dash of salt (optional)
- 90g white sugar
- 35g water
- 160g butter - soften
- 1/2 tsp vanilla extract - (optional)
For the almond praline topping
- 25g almond - chopped
- 25g sugar
- 1 tbsp water
For the almond sugar
- 20g almond powder
- 20g confectioners sugar
Instructions
- 1. Make the cake Sift together the flour and baking powder 3 times. Set aside.
- 2. In a small microwave bowl, combine the syrup ingredients (water and sugar but not the vanilla extract yet) and microwave for about 1 min or until until the sugar has dissolved. Let it cool to room temperature. Stir in the vanilla extract (if you use some). Set aside.
- 3. Preheat the oven to 170°C. Grease a cake mold (use butter or spray). Set aside.
- 4. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until it whitens, doubles in volume and forms ribbons (it takes 5~6min). Slow down to low speed for a few seconds and then stop.
- 5. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated.
- 6. Put butter and milk in a micro-wave safe bowl and microwave them till the butter melts. Pour this melted butter mixture little by little into the cake mixture. Mix gently with a spatula until it is homogeneous. Do not over mix.
- 7. Pour the cake mixture into the prepared cake pan and bake for about 20 min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
- 8. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack. Set aside.
Almond praline topping
- 9. Place the sugar and water in a small cooking pot over low heat, and stir constantly until the sugar is lightly browned and melted. Stir in the chopped almonds and mix well until the texture hardens to a crunchy state. Let it cool and set aside.
Almond sugar
- 10. In a small frying-pan, fry the almond powder over low heat, stirring continuously until lightly brown. Let it cool to room temperature. Mix with confectioners sugar and set aside.
Butter cream
- 7. Beat meringue powder and water in a large bowl with an electric mixer until soft peaks, then add sugar (1 tbsp) and dash of salt. Continue mixing until stiff.
- 8. Combine sugar (90g) and water (35g) in small saucepan, bring to a boil until the temperature reach 115C degree. Immediately while beating, pour the hot sugar syrup over beaten meringue slowly, beat until whites are stiff and glossy.
- 9. In a another bowl, add the soften butter and beat until smooth. Gradually add the Italian meringue from #8 into the butter until smooth. Add vanilla extract (1/2 tsp).
Decorate the cake
- 11. Cut the cake horizontally into three layers. Brush syrup from #2 on top of each cake layer. Spoon some butter cream over the bottom layer, then sprinkle some of almond sugar.
- 12. Place the middle layer on top and spread some of buttercream on it, then sprinkle some of almond sugar.
- 13. Place the top layer on top and spread butter cream all around the cake.
- 14. Sprinkle almond sugar and almond praline topping on top and sides of the cake to finish.
- Chill at least 2 hours before serving.
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