Hello everyone, I hope you are all well.
My mum taught me how to make this cake many years ago. It’s a fresh and delicious cake – perfect to serve when you have guests.
Almond and chocolate base:
- 5 oz. (150 g) almonds
- 3 oz. (80 g) chocolate
- just under 1/2 cup (50 g) all-purpose flour
- 1/2 teaspoon baking powder
- 2/3 cup (150 g) butter
- 1/2 cup (100 g) soft light brown sugar
- seeds from 1/2 vanilla bean
- 3 large eggs
- a few drops lemon juice
Preheat the oven to 300 F (150 C).
Put the butter, brown sugar and vanilla seeds into a mixing bowl and beat until fluffy.
Scrape any unmixed ingredients from the side of the bowl with a rubber spatula before adding the eggs.
Add the eggs and continue beating.
In another bowl, whisk the egg whites with lemon juice until frothy, then add the sugar.
Whisk until stiff and glossy.
Fold the whisked egg whites into the batter.
Finely chop the almonds and chocolate, then mix with the flour before adding to the batter.
Line an 8-inch (20 cm) cake pan with baking parchment and pour in the batter.
Bake in the preheated oven for about 55 minutes.
Leave to cool completely.
If your pan is shallow like the one I used on the photo above, transfer the baked almond base to a deeper pan.
Now you’ll need:
- 2 1/4 cups (535 g) thick vanilla custard
Spread the thick vanilla custard over the cooled almond base in the pan.
Arrange some frozen raspberries on top (my mum uses strawberries).
Top it all off with some strawberry jelly.
So now you’ll need:
- 1 packet strawberry jelly powder
Make the jelly according to packet instructions, but use only 3/4 cup + 1 tablespoon (100 ml) water.
Leave to cool until the jelly starts to set, then pour it over the berry covered vanilla custard.
Chill for at least 1-2 hours.
Transfer the cake to a cake stand or plate, and serve…
I hope I was able to tempt you, have a nice day everyone.
Hugs from me to you.