Food recipes
Viennese CAKe
Viennese CAKe
Ingredients:
3/4 cup (115 g) peeled, sweet almonds 5 large egg yolks
1/10 oz (3 g) bitter almonds or apricot 4 large egg whites
Directions:
kernels
generous 2/3 cup (137 g) sugar fOR tHe fillinG
1/4 cup plus 2 tbsp. (45 g) all-purpose 4 oz. (120 g) apricot jam
Preparation: 45 minutes flour 4 tsp. (20 ml) orange liqueur
Cooking: 45 minutes 1 1/2 tbsp. (12 g) potato starch or cornstarch
1/4 cup (25 g) unsweetened cocoa powder fOR tHe GlAZe
vanilla powder 2/3 cup (170 ml) cream
salt 5 tsp. (25 ml) glucose syrup
3 oz. (82 g) dark chocolate 6 oz. (170 g) dark chocolate
Heat the oven to 350°f (180°C) and grease and flour a 9x5 inch (23x13 cm) pan.
in a food processor, finely grind the almonds with 2 tbsp (25 g) of sugar. transfer
to a bowl and then mix in the flour, starch, cocoa, vanilla, and a pinch of salt.
Melt the chocolate and butter together in a heatproof bowl that fits snugly over a pot
of barely simmering water (or in the microwave). stir occasionally until the chocolate
is melted and smooth; remove from the heat. in a bowl, beat the yolks with 4 tbsp.
(50 g) of the sugar. in another bowl, beat the egg whites with 1/3 cup (62 g) of the sug-
ar. lighten the beaten yolks with one-third of the beaten egg whites, then add the
melted chocolate and butter. Combine the mixture with the almonds, flour, starch,
and cocoa. fold in the remaining egg whites. Gently mix, using a soft spatula and stir-
ring from the bottom up. Pour the mixture into a greased, floured pan.
Bake for 40 to 45 minutes. let cool completely. Remove the cake from the pan and
cut the cake horizontally into three layers. Make the filling by stirring together the
apricot jam and the orange liqueur in a bowl. spread the filling between the cake
layers, and spread more jam over the surface of the cake. to make the glaze, chop
the chocolate and put in a heatproof bowl. in a small saucepan, boil the cream with
the glucose syrup and then pour over on the chocolate. stir with a wooden spoon
until the mixture is smooth and velvety. frost the cake with the glaze.
148
tiRAMisÙ
Difficulty: 2 4 Servings
Ingredients:
3/4 cup (115 g) peeled, sweet almonds 5 large egg yolks
1/10 oz (3 g) bitter almonds or apricot 4 large egg whites
Directions:
kernels
generous 2/3 cup (137 g) sugar fOR tHe fillinG
1/4 cup plus 2 tbsp. (45 g) all-purpose 4 oz. (120 g) apricot jam
Preparation: 45 minutes flour 4 tsp. (20 ml) orange liqueur
Cooking: 45 minutes 1 1/2 tbsp. (12 g) potato starch or cornstarch
1/4 cup (25 g) unsweetened cocoa powder fOR tHe GlAZe
vanilla powder 2/3 cup (170 ml) cream
salt 5 tsp. (25 ml) glucose syrup
3 oz. (82 g) dark chocolate 6 oz. (170 g) dark chocolate
Heat the oven to 350°f (180°C) and grease and flour a 9x5 inch (23x13 cm) pan.
in a food processor, finely grind the almonds with 2 tbsp (25 g) of sugar. transfer
to a bowl and then mix in the flour, starch, cocoa, vanilla, and a pinch of salt.
Melt the chocolate and butter together in a heatproof bowl that fits snugly over a pot
of barely simmering water (or in the microwave). stir occasionally until the chocolate
is melted and smooth; remove from the heat. in a bowl, beat the yolks with 4 tbsp.
(50 g) of the sugar. in another bowl, beat the egg whites with 1/3 cup (62 g) of the sug-
ar. lighten the beaten yolks with one-third of the beaten egg whites, then add the
melted chocolate and butter. Combine the mixture with the almonds, flour, starch,
and cocoa. fold in the remaining egg whites. Gently mix, using a soft spatula and stir-
ring from the bottom up. Pour the mixture into a greased, floured pan.
Bake for 40 to 45 minutes. let cool completely. Remove the cake from the pan and
cut the cake horizontally into three layers. Make the filling by stirring together the
apricot jam and the orange liqueur in a bowl. spread the filling between the cake
layers, and spread more jam over the surface of the cake. to make the glaze, chop
the chocolate and put in a heatproof bowl. in a small saucepan, boil the cream with
the glucose syrup and then pour over on the chocolate. stir with a wooden spoon
until the mixture is smooth and velvety. frost the cake with the glaze.
148
tiRAMisÙ
Difficulty: 2 4 Servings
Printed from https://recipe.bluelayer.org/recipe/61291/viennese-cake