The Almond Cake
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Instructions
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1. Preheat the oven to 425 F. Line two 15-inch by 12-inch pans with parchment paper and brush the surface of the paper with butter. Set them aside for a moment.
2. Using an electric beater, beat the egg whites on high until they become foamy and start to expand. Sprinkle in the sugar, one teaspoon at a time, until all of it is incorporated into the egg whites. Continue beating the meringue until it is glossy and holds stiff peaks. 3. In a separate bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium just until the mixture becomes light and foamy. |
4. Gently stir the all-purpose flour into the almond batter.
Then, gently stir 1/4 of the almond batter into the whipped egg whites. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites. 5. Divide the sponge cake batter between the two prepared pans and bake the cakes for 5 minutes, until the surfaces spring back from a light touch. 6. Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out. |
French Buttercream/ Crème au Beurre
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Instructions
1. Put sugar and water in saucepan , and on medium heat bring to a boil, stirring only to dissolve the sugar. Allow the sugar to boil until it reaches 240°F/115°C.
2. While the syrup is boiling, whip the egg yolks until they're light and just about triple in volume. 3. Once the syrup reaches 240°F/115°C, immediately take off the stove, then carefully pour the hot syrup into the egg yolks, with the mixer on the lowest setting. Do this in a steady stream, between the whip and the side of the bowl. 4. Whip at high speed until the mixture is very cool and light in texture. 5. Turn the mixer speed to low and gradually add the butter (room temperature). Add the butter in small chunks, only as fast as it can be absorbed. 6. Add the vanilla extract. Whip till fluffy. |
Dark Chocolate Ganache
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1. In a medium saucepan, set over medium heat, bring the milk and cream to a boil. 2. Remove the pan from the heat and stir in the chocolate. Continue stirring the chocolate for 2 minutes, to ensure a completely smooth texture. 3. Stir in the butter and continue stirring the ganache for 90 seconds. |
