Leopard Cake

The Base: We start by separating the 5 eggs, being careful not to leave any yolk in the whites, to achieve a fluffy foam. In a bowl, we beat the egg whites with a little salt and vanilla essence until we obtain a firm and shiny foam. In another container, we mix the yolks with the sugar until the mixture becomes creamy and light in color. Then, we add the melted butter, ground almonds, and gradually the flour, continuously mixing to avoid lumps.

Once we have a homogeneous mixture, we start to incorporate the beaten egg whites, using a spatula and mixing gently to maintain the airiness. Next, we prepare a baking tray lined with parchment paper, pouring more than 3/4 of the mixture. The remaining mixture is mixed with the 2 tablespoons of cocoa, and then placed in a piping bag. Using the piping bag, we form chocolate spots over the white mixture in the tray, creating a pleasant visual effect.

The tray is placed in the preheated oven at 180°C and baked for 20-30 minutes until the base turns golden and passes the toothpick test. In the meantime, we take care of the delicious cream. In a saucepan, we caramelize the 150g of sugar, being careful not to burn it. Once caramelized, we add the beaten egg and milk, continuously mixing. We let it cook on low heat until the mixture thickens slightly, then we add the roasted almonds.

After the cream has cooled, we start incorporating it into the whipped butter, gradually adding the cream to achieve a fine and creamy texture. Once the base has completely cooled, we pour the cream evenly over it, ensuring it distributes well. Then, we prepare the chocolate glaze, being careful not to make it too hot so it doesn't melt the cream. Using a spoon, we add the glaze on top, and if desired, we can create spots again with the remaining cream or decorate with other toppings like nuts or chocolate flakes. We let the cake chill in the refrigerator to firm up a bit before enjoying it. This recipe brings an unforgettable delight that will please all the senses!