Almond Cake

 Ingredients: Chocolate ganache - 250 ml heavy cream - 250 g milk/dark chocolate or a mix, broken into pieces. For the caramelized almonds and almond cream - 200 g sugar - 1 packet of vanilla sugar - 150 g almonds *, peeled - 500 ml heavy cream, cold - 10 g gelatin granules / 6 sheets of gelatin. For the sheets - 150 g sugar - 1 packet of vanilla sugar - 100 g butter, at room temperature - 1 large egg or 2 small ones - 1/2 packet of baking powder - 150 g almonds *, peeled and ground / ground almonds - flour. For finishing the top sheet - 100 ml heavy cream - 100 g sugar - 1 packet of vanilla sugar - 50 g honey - 200 g almonds, sliced.

Chocolate ganache is a true delicacy that can transform any dessert into a masterpiece. Start by preparing the chocolate ganache, placing high-quality chocolate, preferably with a high cocoa content, along with heavy cream in a small saucepan over low heat in a double boiler. Continuously stir with a silicone spatula or a whisk to avoid lumps. Keep stirring until the chocolate is completely melted and the mixture becomes smooth and glossy. Once you achieve this texture, let the composition cool slightly, then transfer it to the refrigerator for at least 2 hours to thicken perfectly.

While the ganache cools, you can prepare the caramelized almonds. In a small saucepan, place the sugar and vanilla sugar, then add the peeled almonds. Set over low heat and stir constantly. You will notice how the sugar begins to melt and takes on a golden color, similar to cognac. When the almonds are well coated with caramel, pour the mixture onto a baking sheet lined with parchment paper and let it cool. Once completely cooled, chop or roughly grind the caramelized almonds according to your preference.

To prepare the sheets, mix the sugar, vanilla sugar, soft butter, egg, baking powder, and ground almonds in a large bowl. Knead the ingredients well, gradually adding the flour until you obtain an elastic dough that does not stick to your hands or the bowl. Divide the dough into four equal parts and, one at a time, roll out each piece on a sheet of parchment paper, being careful to respect the dimensions of the tray (32 x 22 cm). Transfer the sheets, parchment paper and all, to the preheated tray and bake at 180 degrees Celsius until the edges become slightly golden. Then, reduce the temperature to 150 degrees and bake for a few more minutes, being careful not to brown too much. After baking, let the sheets cool completely.

For finishing the top sheet, roll out the remaining dough and transfer it to the tray. In a separate saucepan, bring the heavy cream to a boil together with the sugar, vanilla sugar, and honey, stirring until the sugar is completely dissolved. Add the sliced almonds, stir quickly, and pour the mixture over the sheet of dough. Bake at 150 degrees until the sheet is beautifully browned.

For the almond cream, mix the cooled ganache with the whipped cream, then add the chopped caramelized almonds. Melt the gelatin in a double boiler, cool it, and incorporate it into the almond cream.

Assemble the cake in layers, alternating the chocolate ganache and almond cream between sheets. Once finished, let the cake chill in the refrigerator for at least 4 hours, ideally overnight, so the flavors meld together. Cut the cake into small portions and enjoy this delight, admiring each layer of chocolate and caramelized almonds. This is a cake that will surely impress any guest!

 Tags:  eggs milk unt flour sour cream sugar honey chocolate christmas and new year's recipes cookies recipes for kids