Last Recipes




Number of persons
For the almond cake base:

2 eggs.

60 g caster sugar

40 g almond powder (or hazelnut powder)

2 tablespoons shortening flour

30 g melted butter

1 teaspoon baking powder

Total Time: 1h05
Preparation time: 50 min
Cooking time: 15 min

Almond cake base: preheat the oven to 180°C (gas mark 6).
Beat the egg whites until stiff. Mix the rest of the ingredients well in a bowl and gently add the egg whites.
Pour the dough into a round cake tin or into a cake circle on a baking tray. Bake for 15 minutes. Let cool after removing from the oven.
Crunchy praline :
Melt the praline in the microwave with the milk (you are allowed to taste the preparation, after all, you are the one who cooks).
Crumble the lace pancakes, add to the preparation with the praline.
Spread evenly over the almond cake base using a cake ring (if you don't have one - like me, make a cardboard circle the size of your mould, covered with aluminium foil and closed with a clip so that you can open it easily afterwards).
Chocolate mousse :
Melt the chocolate in the microwave with 3 tablespoons of liquid cream and leave to cool.
Make a chantilly with the rest of the cold cream (see Marmiton's chantilly technique).
Gently add the chocolate and spread the mousse over the cake.
Leave the cake in the fridge at least one night (it is even better after 48 hours).
Before serving, sprinkle with bitter cocoa and impress the guests! (Don't let yourself be cheated out of your share, under the pretext that it's not good for your figure...)

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