100% almond cake

100% ALMOND
A dessert with a nod to Greek gastronomy: enjoy the flavour of the almond and combination of smooth and crunchy textures.

almond sponge cake

Ingredients Preparation
  • 600g
    egg whites
  • 250g
    sugar
  • 400g
    TPT (50% icing sugar, 50% powdered almonds)
  • 110g
    flour
  • 120g
    Kefir
  • 60g
    coconut milk
  • Beat the egg white together with the sugar.
  • Mix together the TPT and flour.
  • Double the mixture.
  • Add the Kefir and coconut milk and roll out into a 27x45 cm tin.
  • Bake at 180 °C for 15 minutes.

interior cream

Ingredients Preparation
  • 90g
    condensed milk
  • 455g
    35% cream
  • 80g
    Galotiri (Greek cheese with a light texture)
  • Heat up the milk and white chocolate.
  • Add the cream, cheese and extract.
  • Mix with a hand whisk until it forms an emulsion.
  • Leave to chill overnight in the fridge, then carefully beat until it forms a foam, and distribute in lines using a piping bag.

white chocolate mousse

Ingredients Preparation
  • 1280g
    Semi-whipped whipping cream (35% fat content)
  • Melt the chocolate at 40 °C.
  • Add the semi-whipped cream, 35 %.

crunchy almond praline

Ingredients Preparation
  • 90g
    crushed biscuit
  • 75g
    chopped almonds
  • Melt the white chocolate at 40 °C.
  • Add all of the ingredients together.
  • Set to one side.

almond praline emulsion

Ingredients Preparation
  • 270g
    35% cream
  • 1As needed
    Bergamont orange peel
  • 1As needed
    Vanilla pod
  • Boil the cream, zest and vanilla together, then pour over the almond praline.
  • Create an emulsion and chill in the fridge.

white almond glaze

Ingredients Preparation
  • 300g
    sugar
  • 300g
    glucose
  • 150g
    water
  • 200g
    sweetened condensed milk
  • 22g
    gelatin leaves
  • 150g
    water
  • 1g
    almond oil
  • spoon(s)
    white colouring
  • 20g
    olive oil
  • 80g
    clear gel
  • Boil the water and sugar together for 1 minute.
  • Add the condensed milk and leaf gelatine.
  • Pour the cocoa butter over the chocolate coating, colour and remove.
  • Create a good emulsion and incorporate the olive oil and clear gel.
  • Store chilled and use at 38 °C over frozen desserts.

crunchy white glaze

Ingredients Preparation
  • 120g
    grape seed oil
  • 250g
    chopped almonds
  • Melt the white chocolate at 40 °C.
  • Add the oil and almonds and use at 34 °C.

finishing touch

  • Place a layer of mousse in the base of the mould.
  • Carefully whisk the interior cream until it becomes foamy and distribute in lines using a piping bag.
  • Sprinkle the almond biscuit with the almond crunch.
  • Once frozen, turn it over and glaze with the white glaze.
  • Put back in the freezer and dip in the crunchy white glaze.
  • Decorate with the emulsified almond praline.
  • Place a chocolate disc and an almond on top.

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