This cake has a filling made of almonds and coffee with an innovative presentation that allows us to decorate the cake before baking it. Ideal for any occasion and a great way to break away from the everyday cake.
Let's start by preparing the ALMOND CREAM. For this, blend the almonds with 50 grams of flour until it forms a flour-like consistency.
In the mixer, place 150 grams of butter (preferably at room temperature) and cream it at low speed. When it has a creamy texture, add 75 grams of sugar and increase the mixer speed to medium. Once the sugar is fully integrated, add 1 tablespoon of vanilla extract, the milk, and an additional 75 grams of sugar, and continue beating.
When the mixture is homogeneous, gradually add the almond flour (this should be done in 5 or 6 additions). Make sure not to add more flour until the previous one has been perfectly integrated. Set aside.
To prepare the DECORATIVE PASTE: pour one egg white, 40 grams of flour, 30 grams of sugar, and 30 grams of butter into the mixer. Whip it at high speed and gradually add the food coloring until you achieve the desired color. Pour the mixture into a piping bag with a very fine nozzle and set aside.
On a flat surface, place the decorative paper with your chosen pattern (which you can find on Google and print) and on top of it, place the wax paper. The size of both papers should be the same as the baking tray you will use to bake the cake.
Using the piping bag, trace the figures from your decorative paper onto the wax paper. Once finished, carefully place it on the baking tray and refrigerate it until ready to use.
To make the COFFEE HONEY. Start by preparing the 5 tablespoons of coffee in a cup of water using a coffee maker. Pour this preparation into a pot along with 225 grams of sugar and 2 cups of water. Bring it to a boil and remove when the mixture has reduced by half. Remember to stir constantly to mix the ingredients and prevent burning. Set aside.
Preheat the oven to 180°C.
To make the CAKE: place 125 grams of sugar, 5 egg yolks, one whole egg, and one tablespoon of vanilla extract in the mixer. Beat at high speed until the mixture takes on a whitish color. Gradually add 75 grams of melted butter in a steady stream. Reduce the mixing speed to medium and gradually add 150 grams of sifted flour until fully combined. Set aside in a large bowl.
Pour the 5 egg whites into the mixer and beat until stiff peaks form (make sure to have perfectly cleaned the mixing bowl and the beaters, as any residue from other ingredients will prevent them from whipping properly).
When the egg whites are perfectly whipped, pour them into the bowl with the mixture from step 9 and gently fold (the more air you retain in the mixture, the fluffier the cake will be).
Remove the tray from the refrigerator and carefully pour in the previous mixture. Spread it evenly with a spatula and bake it for 10 minutes. This step should be done as quickly as possible to avoid losing air from the mixture.
Meanwhile, prepare a damp cloth the size of the baking tray, the COFFEE HONEY, and the ALMOND CREAM on the table where you will be working.
Take the cake out of the oven when it passes the toothpick test (do not open the oven before 7 minutes as the cake will deflate) and place it on a damp cloth with the decoration side down.
With the help of a brush, soak the cake with all the COFFEE HONEY and evenly spread the ALMOND CREAM. Using the damp cloth, start rolling the cake from one of the longer sides. Make sure the seam is on the bottom to prevent it from opening.
Once cooled, place it on a serving platter. You can cut it into individual portions and decorate the platter with strawberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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