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Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

246 K 4.4/5 (32 reviews)

2 hours 2 min. difficulté

Easy

4.00 €

3 cakes

9 Ingredients

Last modified on: July 5^th 2016

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For 3 cakes, you will need:

1 450 g flour
2 1.5 sachet baking powder
3 9 eggs
4 375 g butter
5 300 g whole almonds
6 600 g icing sugar
7 30 g vanilla sugar
8 60 g powdered cocoa
9 12 tablespoons Milk
Total weight: 2,460 grams

Change these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

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Times for this recipe

Preparation: 60 min.

Cooking: 1 hour 5 min.

All in all: 2 hours 2 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 10 min.

Roast 300 g whole almonds:

Preheat oven to 240°C or 464°F and put almonds on a baking sheet.

Stage 2 - 5 min.

Put them in the oven for about 5 minutes, until they are dried and lightly browned. They become crunchier, and develop a different flavour.

Stage 3 - 10 min.

Remove from oven, allow to cool, and chop roughly with a large knife. Set aside.

Stage 4 - 5 min.

In the bowl of a mixer, put 375 g butter, cut in small pieces, then 30 g vanilla sugar, then sieve (to remove any lumps) 600 g icing sugar on top.

Stage 5 - 3 min.

Mix on medium speed for a few minutes.

Stage 6 - 5 min.

Add 9 eggs, then sieve onto mixture 450 g flour and 1.5 sachet baking powder.

Stage 7 - 5 min.

Mix on medium speed until the mixture is smooth and soft.

Stage 8 - 3 min.

Take ¼ of mixture from bowl.

Stage 9 - 3 min.

To this add 60 g powdered cocoa and 12 tablespoons Milk.

Stage 10 - 5 min.

Mix until nice and chocolatey, then add 2/3 of the almonds.

Stage 11 - 3 min.

Add the remaining almonds to the plain mixture.

It's normal to have far more "yellow" than "brown" mixture.

Stage 12 - 5 min.

Make the cake: put a yellow layer in the bottom of your mould, then a thinner brown layer, and so on, finishing with yellow layer on top.

Stage 13 - 1 hour

Reduce oven temperature to 200°C or 392°F, and cook cake for about one hour. Check cooking after 40 minutes.

Turn out while still warm and leave to cool on a wire rack.

Remarks

For a prettier cake: when assembling the layers, put a yellow layer, then add 2 rolls of brown mixture with a forcing bag, then another yellow layer, etc.

Source: Home made from a Gaston Lenôtre recipe.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	180 RDI=70 %	1,170 RDI=110 %	550 RDI=80 %	9,870 RDI=490 %	41,340 RDI: 490 %
Per 100 g	7 RDI=3 %	50 RDI=4 %	20 RDI=3 %	400 RDI=20 %	1,680 RDI: 20 %
Per cake	60 RDI=20 %	390 RDI=40 %	180 RDI=30 %	3,290 RDI=170 %	13,780 RDI: 170 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Milk, Nuts

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