Mellow Cake with Almonds and Chocolate Cream
Cake
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Cook Time
2 h 45 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This almond and chocolate cream cake is a delight for the taste buds! I often prepare it for birthdays or special occasions. The mellow almond base goes perfectly with the richness of the chocolate cream. The preparation is a bit long, but the result is really worth it. This cake is perfect for chocolate and almond lovers. It is rich, indulgent and incredibly tasty. A real treat to share with family or friends! Feel free to add a few slivered almonds to the frosting for an extra decorative touch.
Ingredients (12 ingredients)
-
125 g Almond powder
-
125 g Icing sugar
-
3 piece Egg white(s)
-
1 pinch Salt
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2 piece Egg(s)
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125 g Butter
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40 g Icing sugar
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1 packet Vanilla sugar
-
1 bouchon Extract
-
140 g Chocolate
-
150 g Milk chocolate
-
2 c. à soupe Liquid cream
Preparation (10 steps)
Preheat the oven
Preheat your oven to 180°C (th. 6). This step is crucial to ensure even baking of the biscuit.
Mix icing sugar and almond powder
In the Thermomix bowl, add 125 g of icing sugar and 125 g of almond powder. Mix for 10 Sek./Stufe 3 to combine the ingredients well.
Whisk the egg whites until stiff
Insert the whisk into the Thermomix. Add 3 egg whites and 1 pinch of salt. Beat the egg whites until stiff peaks form for 3 Min./Stufe 3.5. Check the consistency before removing.
Incorporate the sugar-almond mixture
Remove the whisk. Gently incorporate the sugar-almond mixture into the whipped egg whites. Use a spatula to mix gently so as not to break the whites.
Bake the biscuit
Pour the batter into a buttered springform pan (to make it easier to unmold). Bake in the preheated oven for 25 minutes. The biscuit should be just golden brown. Let it cool completely before continuing.
Prepare the cream in a bain-marie
In a saucepan, mix 2 eggs, 40 g of icing sugar and 1 capful of bitter almond extract. Heat everything in a bain-marie, stirring for 10 minutes, so that the cream sets. It is important to stir constantly to prevent the eggs from cooking too quickly.
Add the softened butter
As soon as the cream has set, remove the saucepan from the heat. When the mixture is almost cold, add 125 g of softened butter cut into pieces. Mix well until you obtain a smooth and homogeneous cream. You can use the Thermomix for this step: 20 Sek./Stufe 3.
Prepare the chocolate icing
In the Thermomix bowl, melt 140 g of chocolate for 3 Min./50°C/Stufe 2. Then add 2 tbsp of liquid cream and mix for 20 Sek./Stufe 3 to obtain a smooth mixture.
Coat the cake
Pour the chocolate icing over the cooled cake and smooth it with a spatula. Make sure to cover the entire surface of the cake well.
Refrigerate the cake
Store the cake in the refrigerator for at least 2 hours to allow the icing to harden. This will also allow the flavors to fully develop.
Finished cooking? Great! 🎉
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Created by
Chloe Thomas
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
- Nuts: Almonds
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