Original creation by
Anaïs GAUDEMER,
Pastry chef,
Cokoa La pâtisserie florale, Ixelles, Belgium
Almandia cake
Chef :
Brand
Quantity :
Recipe for 1 cake of 850 g
cake recipe orange blossom walnut and mascarpone coffee cream
1. ORANGE BLOSSOM, ILES DU VENT RUM AND WALNUT CAKE MIX
Ingredients
170 g flour
40 g 100% almond powder
150 g sugar
1 g baking powder
1 g bicarbonate
2 g salt
160 g liquid cream
150 g brioche butter
100 g whole eggs
10 g orange blossom water
20 g Iles du Vent rum 54%
60 g crushed walnuts
60 g de noix concassées
Step
Mix the dry ingredients in a bowl.
Add 120 g of the liquid cream, then the softened butter.
Beat well.
Mix eggs with remaining 40 g cream, orange blossom water and
Iles du Vent rum. Mix in the dry ingredients in 3 stages until
smooth. Finally, fold in the crushed walnuts with a spatula.
Bake at 180°C for 35-45°C.
2. MASCARPONE CREAM COFFEE-INFUSED
Ingredients
150 g mascarpone cream
30 g crushed coffee beans
20 g icing sugar
Step
Add the crushed coffee beans to the mascarpone cream and
leave to infuse overnight in the fridge. Strain through a sieve
and whip until smooth, adding the sugar.
3. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Cut 2/3 of the cake horizontally using a large serrated knife.
Sprinkle with decor icing sugar.
Glaze cake with caramel chocolate melted at 45°C.
Using a pastry bag fitted with a 35 mm serrated tip, poach the
mascarpone cream onto the cake, turning to coat.
Place the cake lid on top.
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