Almond cake filled with truffle . This combination was heavenly. Almost too good!
- 6 egg yolks
- 3 dl heavy whipping cream
- 150 gram sugar
- 2 teaspoons vanilla sugar or vanilla extract
- 150 gram butter
- 6 egg whites
- 300 gram sugar
- 300 gram ground almonds (almond flour)
- 2 /3 tbsp potato starsh
- 1 /2 teaspoon baking powder
Truffle with croquembouche!
- 200 gram chopped chocolate
- 1 dl heavy whipping cream
- 3 tablespoons croquembouche
recipe for homemade croquembouche!
I usually start by making the cream!
In a sauce pan on medium heat, combine egg yolks, heavy cream.
Let it simmer a few minutes until it thickens slightly. Strain the sauce and pour it back into the sauce pan.
Turn of the heat.
Add vanilla and butter. When butter is melted, mix everything together .
Pour cream in to a clean bowl and cover with plastic wrap directly on to surfacethe cream to avoid developing a crust. Cool completely in refrigerator, preferably overnight.
Then it’s time to make almon cake!
Preheat the oven to 350 F degrees . Line a spring form 9″ with parshment paper.
Combine ground almonds (almond flour), potato starsh and baking powder in a separat bowl. Set aside.
Whip the egg whites until white and fluffy. Gradually pour in sugar and beat until stiff peaks.
Gently fold in almond mixture with a rubber spatula.
Pour batter into the pan and level with a spatula. Bake in lower section of the over fort 25 minutes. Let cool in pan for 10 minutes befor transferring the cake to a cooling rack.
Make the truffle 1 hour before assemble the cake.
Chop the chocolate and put it in a bowl. In a sauce pan heat heavy cream to simmer. Pour the hot heavy cream into the bowl of chocolate, let rest for one minute. Stir until smooth.
Add the croquemouche and mix well.
Cut the cake into two layers. Coat spring form with plastic wrap and place the bottom cake layer . Spread truffle on top.
Pour cream on top of the cake and gently push it to the edges to cover the sides of the cake.
Put the cake in room temperature 30 minutes before serving.
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