Amandina

Who doesn't love the almond cake? This delicacy with an intense chocolate flavor and a soft, moist texture is a dessert that perfectly combines airy foam with rich cream. Why buy it from the store, filled with additives and preservatives, when you can make it at home? It’s much simpler, healthier, and most importantly, you know exactly what ingredients you are using. In this recipe, I will guide you step by step to achieve the best almond cake you have ever tasted.

Total time: 1 hour
Preparation time: 25 minutes
Baking time: 25 minutes
Number of servings: 12

Necessary ingredients:

*For the base:*
- 7 eggs
- 5 tablespoons water
- 12 tablespoons flour
- 12 tablespoons sugar
- 2 tablespoons cocoa
- A pinch of salt

*For the cream:*
- 1 cup sugar
- 3 eggs
- 2 tablespoons cocoa
- 200 g butter (at room temperature)
- 7 tablespoons sugar

*For the syrup:*
- 200 ml freshly brewed coffee

*For the glaze:*
- 2 packets of Dr. Oetker caramel glaze

Preparing the bases:

1. Separate the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that not even a drop of yolk gets into the egg whites, otherwise they will not whip properly.

2. Whip the egg whites: In a large bowl, whip the egg whites with a pinch of salt, gradually adding the 5 tablespoons of water. Use a mixer on high speed until you achieve a firm foam. Then, gradually add the sugar, continuing to mix until the mixture becomes glossy and holds peaks.

3. Add the yolks: Whip the yolks separately and fold them into the egg whites, gently mixing with a spatula to avoid losing the incorporated air.

4. Sift the dry ingredients: In another bowl, sift the flour and cocoa. This step will help prevent lumps from forming in the mixture.

5. Combine the ingredients: Add the flour and cocoa mixture to the egg mixture and carefully mix using a spatula. The goal is to achieve a homogeneous yet airy mixture.

6. Bake the base: Pour the mixture into a baking tray lined with parchment paper and bake at 180 degrees Celsius for 25 minutes. Check with a toothpick if the base is baked; if it comes out clean, it’s ready!

Preparing the cream:

7. Cook the cream: In a heat-resistant bowl, combine the sugar, eggs, and cocoa. Place the bowl over a double boiler, stirring continuously until the cream starts to thicken, about 10-15 minutes. Here, the secret is patience; constant stirring will prevent lumps from forming.

8. Add the butter: Once the cream has cooled, add the room temperature butter and the 7 tablespoons of sugar. Whip with a mixer until you achieve a light and fluffy cream.

Assembling the almond cake:

9. Prepare the syrup: Brew the coffee and let it cool slightly. This will be the base for the syrup that will moisten the bases.

10. Cut the bases: Once the base has completely cooled, cut it into two equal parts.

11. Soak the bases: Soak each half of the base with coffee, being careful not to drown them, just to moisten them.

12. Cream layer: Pour the cream over the first half of the base and spread it evenly with a spatula. Then, place the other half of the base on top.

13. Cut the cake: Once assembled, cut the cake into portions, either square or rectangular, depending on your preference.

Preparing the glaze:

14. Glaze: Follow the instructions on the packet to prepare the caramel glaze. Once ready, pour the glaze over each piece of cake, allowing it to set.

Serving and suggestions:

I made an almond cake that not only looks spectacular but also tastes heavenly! It can be served alongside a scoop of vanilla ice cream or with a red fruit sauce for a delicious combination. It’s perfect for holidays, birthdays, or simply to treat your loved ones.

Useful tips:

- Ingredients at room temperature: Make sure the butter and eggs are at room temperature for easier incorporation.
- Calories and nutritional benefits: A serving of almond cake has approximately 300 calories, providing a quick source of energy, but also a delicious dose of antioxidants from cocoa.
- Variations: You can add ground nuts to the base or even chocolate chunks for extra flavor and texture.

Frequently asked questions:

1. Can I use another type of sugar?
Yes, you can use brown sugar for a more caramelized taste.

2. Is it possible to make almond cake without eggs?
There are eggless cake options, but the result will differ in texture and taste.

3. How can I store the almond cake?
Keep the almond cake in an airtight container in the fridge, where it will stay fresh for a few days.

So now that you have all the necessary information, all that's left is to get started and enjoy this absolutely irresistible delicacy! Happy cooking!