100% Almond Cake
100% ALMOND A dessert with a nod to Greek gastronomy: enjoy the flavour of the almond and combination of smooth and crunchy textures.
- Level:
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Easy
almond sponge cake
Used Products: almond sponge cake
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1.3 lbEgg whites
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8.8 ozSugar
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14.1 ozTpt (50% icing sugar, 50% powdered almonds)
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3.9 ozFlour
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4.2 ozKefir
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2.1 ozCoconut milk
Preparations: almond sponge cake
- Beat the egg white together with the sugar.
- Mix together the TPT and flour.
- Double the mixture.
- Add the Kefir and coconut milk and roll out into a 27x45 cm tin.
- Bake at 180 °C for 15 minutes.
interior cream
Used Products: interior cream
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3.2 ozCondensed milk
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9.5 ozChw-o35opal
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1.0 lb35% cream
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2.8 ozGalotiri (greek cheese with a light texture)
Preparations: interior cream
- Heat up the milk and white chocolate.
- Add the cream, cheese and extract.
- Mix with a hand whisk until it forms an emulsion.
- Leave to chill overnight in the fridge, then carefully beat until it forms a foam, and distribute in lines using a piping bag.
white chocolate mousse
Used Products: white chocolate mousse
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1.1 lbChw-o35opal
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2.8 lbSemi-whipped whipping cream (35% fat content)
Preparations: white chocolate mousse
- Melt the chocolate at 40 °C.
- Add the semi-whipped cream, 35 %.
crunchy almond praline
Used Products: crunchy almond praline
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10.6 ozChw-o35opal
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10.6 ozAlmond praline
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3.2 ozCrushed biscuit
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2.6 ozChopped almonds
Preparations: crunchy almond praline
- Melt the white chocolate at 40 °C.
- Add all of the ingredients together.
- Set to one side.
almond praline emulsion
Used Products: almond praline emulsion
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9.5 oz35% cream
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1Bergamont orange peel
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1Vanilla beans
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14.1 ozAlmond praline
Preparations: almond praline emulsion
- Boil the cream, zest and vanilla together, then pour over the almond praline.
- Create an emulsion and chill in the fridge.
white almond glaze
Used Products: white almond glaze
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10.6 ozSugar
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10.6 ozGlucose
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5.3 ozWater
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7.1 ozSweetened condensed milk
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0.8 ozGelatin leaves
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5.3 ozWater
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9.9 ozChw-o35opal
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23.1 grAlmond oil
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spoon(s)White colouring
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0.7 ozOlive oil
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2.8 ozClear gel
Preparations: white almond glaze
- Boil the water and sugar together for 1 minute.
- Add the condensed milk and leaf gelatine.
- Pour the cocoa butter over the chocolate coating, colour and remove.
- Create a good emulsion and incorporate the olive oil and clear gel.
- Store chilled and use at 38 °C over frozen desserts.
crunchy white glaze
Used Products: crunchy white glaze
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2.2 lbChw-o35opal
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4.2 ozGrape seed oil
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8.8 ozChopped almonds
Preparations: crunchy white glaze
- Melt the white chocolate at 40 °C.
- Add the oil and almonds and use at 34 °C.
finishing touch
- Place a layer of mousse in the base of the mould.
- Carefully whisk the interior cream until it becomes foamy and distribute in lines using a piping bag.
- Sprinkle the almond biscuit with the almond crunch.
- Once frozen, turn it over and glaze with the white glaze.
- Put back in the freezer and dip in the crunchy white glaze.
- Decorate with the emulsified almond praline.
- Place a chocolate disc and an almond on top.
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