Hi You all, it has been a while, happy new year.
I hope 2020 has been a good start for You so far.
Ok, sharing the first recipe of 2020, A classic Budapest Cake!

The cake layers are glutenfree, made from egg whites, almonds, and vanilla pudding powder, I filled the middle with whipped cream, mandarins oranges, and dusted the top with unsweetened cocoa powder and decorated it very simple with a marzipan rose, and leaves.
This cake is so delicious, and perfect for Valentine’s day 2020!

Glutenfree Almond Cake Layers

250 gram egg whites
350 gram white sugar
Pinch of cream of tartar or a few drops of lemon juice ( see tip)
200 gram ground almonds
75g Vanilla Pudding powder, or corn starch

Filling/covering the cake

400 gram heavy cream with 2 teaspoon vanilla bean paste
One small can mandarin oranges
1 to 2 tablespoon unsweetened cocoa powder
Marzipan rose, leaves ( optional)

Directions

Preheat the oven to 160 / 320 . Grease the bottoms of two 20 cm ( 8-inches) round baking pans and line with parchment paper

Place whole almonds in a food processor.
Process for 10 to 20  seconds until the almond has a mix of finely ground and coarsely ground almonds. Add the vanilla pudding powder ( or corn starch if using) combine and set aside for now.

Wipe the inside of a mixer bowl, as well as the whisk attachment with a paper towel dampened with a little lemon juice to eliminate any trace of grease.

Separate the egg whites from the yolks, Set the yolk aside for another use or discard.

Put the egg whites into the mixer bowl, add the cream of tartar ( or use a few drops of lemon juice instead)

Whip on medium speed, the whites will start to froth and turn into beautiful bubbles, keep whipping until you can see the wires of the whisk leaving a soft trail in the whites. 2-3 minutes.

With the mixer still on medium, slowly add the sugar one spoonful at a time, making sure the mixture comes back up to stiff peaks after each addition of sugar.

Once you have added all of the sugar, continue to whisk on medium speed until the meringue is glossy and thick.

Stop the mixer, remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds and vanilla powder mixture.

Divide the almond meringue mixture into the prepared pans, use your spatula to spread evenly and to eliminate any air bubbles. 

Bake-off immediately on the middle rack of the oven on 160 / 320
for about 20 -23 minutes, It is done when you see the cake pulling away from the side, and the top is firm and got a light beige color.

Let the cake cool in the pans on a wire rack, until cool.
These cakes layers are very fragile, so be careful when you remove them from the pans. You can also place the pans after they are cooled in the freezer for 10-15 minutes. ( it is easier to remove the fragile cake layers)

Carefully run a knife around the edges to loosen, and carefully remove the cakes from the pans, carefully peel off the paper and the cake layers are ready to be assembled.

How to Assemble the Cake Layers.

Place the first cake layer on a cake stand or large serving plate, that fits in your fridge.

Drain the mandarin slices. Make sure they are dry before being putting it on the cake.

In a large bowl using an electric beater, whip the cold heavy cream with the vanilla bean paste on medium speed until soft peaks form.

Place two or three large dollops of whipped cream on the first cake layer and use a small offset palette knife to spread into an even layer.

Place the mandarin slices on top of the cream. ( add more or less )
Add a dollop of whipped cream on top and with an offset palette knife spread it on top of the mandarin.

Put the other cake on top, I prefer to put it bottom up so that the top of my cake will be as flat as possible.
Cover the top lightly with a dollop of whipped cream, Place an adjustable cake-ring around the cake and cover the top with plastic wrap.
If you don’t have an adjustable cake-ring just cover the entire cake with plastic wrap.

Place the cake in the refrigerator for 1-2 hours.
Store the rest of the whipped cream in an airtight container for later to cover the rest of the cake.

Remove the cake from the refrigerator and discard the plastic wrap.
I like to keep the adjustable ring on for now. ( see step by step pictures)

Take the remaining whip cream out of the refrigerator, add a dollop or two on top, use an offset palette knife and spread the cream on top.

Dust the top with unsweetened cocoa powder, remove the adjustable cake ring.

Then frost the sides of the cake with the remaining Whipp cream.

Place the marzipan leaves and roses on top of the cake.
Serve immediately.

Enjoy.

I wish you all an amazing Sunday and a new week.
Love Manuela xoxo

Step by step pictures











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