6 years ago5,000+ Views
Found this amazing, delicious looking cake! For the Vanilla Almond Sponge: Recipe Adapted from Closet Cooking 3 large egg whites (room temperature) 1 tablespoon granulated sugar 1 cup ground almonds 1 cup icing sugar (sifted) 3 large eggs 1/4 cup all-purpose flour 1 1/2 tablespoon unsalted butter (melted and cooled) 2 tsp. vanilla extract 1. Line 2 large baking trays with parchment and grease it with butter. 2. Beat the egg whites in a bowl until they form soft peaks. 3. Add the sugar and beat until the peaks are stiff and glossy. 4. Beat the almonds, icing sugar and eggs in another bowl until light and voluminous. 5. Add the flour and beat until the flour is just combined. 6. Fold the meringue into the almond mixture. 7. Fold in the butter and vanilla extract. 8. Pour batter to tray and use a spatula to spread it out thinly 9. Bake in a preheated210°C oven until lightly browned and just springy to the touch, about 5-9 minutes. 10. Run a knife along the edges to loosen the cake form the pan. 11. Peel of the parchments paper flip and cover the cake while it cools. 12. Cut 16 7cm diameter rounds of cake and set aside For the Vanilla Buttercream: Recipe Adapted from Closet Cooking 1/2 cup sugar 2 large egg whites 3/4 cups unsalted butter (at room temperature) 2 tsp. vanilla extract 1. Whisk the sugar into the egg whites in a bowl over a pan of simmering water until the mixture is hot to the touch, about 3 minutes. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.) 2. Remove the bowl from the heat and beat until the cream is cool, about 5 minutes. 3. Beat in the butter one stick at a time. 4. Beat the mixture until it thickens and becomes smooth, about 5-20 minutes. 5. Fold in vanilla extract and set aside. For the White Chocolate Ganache: 150g white chocolate (finely chopped) 1/2 cup heavy cream 1. Heat cream until very hot 2. Pour onto chopped chocolate and whisk until smooth and set aside For the Cornflake Layer: a handful of cornflakes- coarsely crushed For the Crumbed Biscuit Layer: 5 digestive biscuits, coarsely crushed To assemble: NOTE: I recommend placing a sheet of parchment around the sides of the rings beforehand to make it easier to unmould 1. Place rounds of sponge at the base of the food ring 2. Spoon in buttercream over the sponge 3. Sprinkle cornflakes 4. Place round of sponge 5. Pour in ganache 6. Sprinkle crushed digestives 7. Repeat steps, ending with buttercream or the ganache 8. Top with extra cornflakes and berries if desired
@miranpark88 Oh, yeah. You're right. That or a mug of hot chocolate...oh, maybe too much. Lol.
@YinofYang I know right??? Its definitely a cake that would go very well with a cup of coffee!
Oh, this seems like the kind of cake I would love. Not too rich and a combination of flavors.