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.

Recipe

Created by

Chris Lambrou -

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 270g CHW-TA-200OPAL 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
500g CHW-TA-200OPAL 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
300g CHW-TA-200OPAL 300g PRN-AL502 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 1 Bergamont orange peel 1 Vanilla pod 400g PRN-AL502	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 280g CHW-TA-200OPAL 40g NCB-HD703CV 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
1000g CHW-TA-200OPAL 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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