Almond Dream Cake ... Mandeldron

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tip: To grind almonds use a little of the sugar in a processor with the nuts, as this will prevent the nuts from turning to butter.
  • Cake:
  • Preheat oven to 350°F.
  • Grease a 9-inch springform pan.
  • Combine the flour and the almonds together.
  • Beat egg yolks until very thick and pale pale yellow.
  • Gradually add the sugar and beat until mixture forms a ribbon.
  • Add the nuts and flour.
  • Beat the egg whites until stiff peaks form.
  • Fold the beaten stiff whites into the yolk mixture.
  • Pour into prepared pan.
  • Bake 45 minutes until just done.
  • Use a tester at this point.
  • Cool in pan.
  • Filling:
  • Gently warm 3 tbsp of the cream in a small pot.
  • Sprinkle the gelatin over and let stand until lukewarm but not set.
  • Whip the remaining cream until soft peaks form.
  • Add the warm gelatin mixture, and beat until stiff.
  • Fold in the toasted finely chopped almonds, and Cognac.
  • Split cooled cake in half.
  • Spread half the filling over bottom; replace the top layer and cover all with the remaining cream mixture.
  • Garnish with strawberries and shaved chocolate and extra whipped cream.
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