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Tuesday, 20 August 2013

Almond Paraline Cake

I made this cake for my younger brother's birthday.It was so amazing specially the caramelized almonds gives a unique taste,adopted this recipe from ma most fav chef Alan.sharing it with you all :)

For Butter Cream Frosting
250 gm Sugar
60 ml Water
4 nos Egg White
500 gm Unsalted Butter (room temperature and chopped)
For Almond Cake
100 gm Almond Flakes
100 gm Sugar
150 gm Hazelnut Spread (
300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)
3 pcs Vanilla Sponge

Making The Frosting
 Place sugar in a heavy pot and pour water covering it evenly.
 Bring it to a boil (do not stir) until soft ball stage. 
 Remove from heat and immediately start to whisk egg whites together till fluffy.
 By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.
Continue to whisk even after pouring in the sugar syrup to cool down meringue.
 Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become

Assembling The Cake
Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelize and coat almonds evenly.

 When almonds are cooled,pound it a little to loosen the almond pieces.
 Mix the hazelnut spread with 500gm of butter cream.
Place the first piece of vanilla sponge on a cake board, spread with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.

 Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate with Whipped cream and cherries and serve.

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