GourmetGo
Follow the master commands
Almond base
Preheat oven to 345°F (175°C) and grease cake form (I use a 27 cm spring form) – you can line the bottom with baking paper if you like.
Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
Yellow egg cream
Add egg yolks, heavy cream, sugar, and vanilla to a saucepan. Heat over low/medium heat while stirring constantly until the mixture thickens – about 15 minutes. Turn up the heat if the mixture doesn't thicken, but be careful not to boil.
Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
Assembly
Wait for the cake to cool completely before removing from form and frosting.
"Ensure your butter is at room temperature for better emulsion in cakes."
"Don't overmix the batter once flour is added."
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
