Page 132 - Passion4Baking The Magazine

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Success Cake

ALMOND BASE: Preheat the oven to 320°F cream, sugar and vanilla seeds
4 EGG WHITES (160°C). Line a 9-inch (24 cm) into a small saucepan. Place pan
½ tsp LEMON JUICE round baking pan with baking over low/medium heat and stir
1 CUP (190 g) GRANULATED SUGAR parchment and set aside. regularly until the mixture starts
1 tsp VANILLA EXTRACT (OPTIONAL) Place the egg whites and lemon to thicken. Remove from the heat
1 ⅔ CUP (250 g) GROUND ALMONDS juice into a mixing bowl and and leave to cool.
begin whisking on low speed When the custard has cooled
CUSTARD CREAM TOPPING: and increasing to medium after down to room temperature,
6 EGG YOLKS about 2 minutes for a total of 4 transfer to a mixing bowl and
⅔ CUP (150 ml) HEAVY CREAM minutes. When the egg whites whisk for 2-3 minutes. Add the
1 CUP (190 g) GRANULATED SUGAR start getting frothy add the sugar softened butter and whisk until
SEEDS FROM ½ VANILLA BEAN little by little. Continue whisking everything is well blended.
¾ CUP + 1 tbsp. (200 g) SOFTENED until very stiff peaks form, about Spread the custard cream on top
BUTTER, DICED 8 minutes. Add vanilla extract of the almond base and chill in
at the end of the whisking time the refrigerator for a few hours or
DECORATION: (if using). Fold in the ground preferably overnight.
3 ½ oz. (100 g) CHOCOLATE almonds and pour the mixture Melt the chocolate and spread
into the prepared cake pan. Bake out onto the back of a baking
on the middle rack for about 30- sheet or tray. Freeze for 10-
35 minutes. Let cool completely. 15 minutes and use a scraper
Meanwhile make the custard to make chocolate shavings.
cream topping. Put the egg yolks, Sprinkle on top of the cake.

132 Passionforbaking.com