Ingredients:
Almond Sponge Cake
- Almond flour 100g
- Powdered sugar 75g (5 tbs)
- Eggs 3
- Egg whites 4
- Vinegar 2 tsp
- Granulated sugar 30g(2 tbs )
- Maida 30g (3tbs)
- Melted butter 15g (1 tbs)
- Water 250 ml (1 cup)
- Sugar 60g (4 tbs)
- Coffee powder 2 tsp
- Vanilla essence 1/2 tsp
- Rum essence 3 drops
- Milk 150 ml (1/2 cup+ 2 tbs)
- Coffee powder 2 tsp
- Egg yolks 4
- Sugar 75g (5 tbs)
- Soft butter 200g
- Milk chocolate 100g
- Dark chocolate 100g
- Fresh cream 100g
- Dark chocolate 50g
- Milk chocolate 50g
- Oil 15g (1 tbs)
Almond Sponge Cake/Jaconde Biscuit
- Take egg whites in a clean & dry bowl
- Add vinegar and start beating using a clean beater blade
- When it begin to froth add granulated sugar in 3 batches
- Stop beating when it reach stiff peak stage and keep aside
- In another bowl, combine together almond flour, eggs and powdered sugar
- Beat this mixture for about 4- 5 minutes, until fluffy
- Fold in 1/3 portion of meringue to this
- Combine this with the remaining meringue
- Add flour and fold in gently
- Add melted butter and combine gently
- pour this to a baking tray (11 x 14 inches) lined with baking paper
- Level the top
- Bake at 190 degree Celsius for 10 - 12 minutes, until top is golden
- Take out from oven and allow this to cool
- Cut into 3 portions and keep aside
- Boil water along with sugar
- Add coffee syrup , vanilla essence and rum essence
- Allow this to cool
- Boil milk and add coffee powder
- Turn off the flame and allow this to cool for 3 minutes
- Mix together egg yolks and sugar
- Add hot coffee little by little to the yolk and combine well
- Pour back this to the sauce pan
- Stir on low flame until thickened
- Allow this to cool
- Take soft butter in a bowl
- Add cool coffee custard in batches, into the butter and beat well
- Keep this aside
- Take chopped chocolate in a clean bowl
- Heat up cream in a sauce pan
- Pour the hot cream to the chocolate
- Let this sit for 1 minute
- Then stir with a clean & dry spatula until everything is well combined
- Take one portion of cake
- Wet this very well with coffee syrup
- Add 1/2 portion of coffee butter cream as next layer
- Place the second portion of cake
- Wet with coffee syrup
- Next layer is chocolate ganache
- Over this place the third portion of the cake
- Wet with coffee syrup
- Add remaining coffee butter cream
- Refrigerate for minimum 2 hours or overnight
- Take Chocolate in a clean bowl
- Melt this over Bain Marie
- Add oil and mix well
- Pour this over the cold cake and level it immediately
- Refrigerate for 30 minutes
- Dip a sharp knife in hot water and wipe it
- Trim the edges of the cake
- Slice the cake and enjoy
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