Directions:
- Preheat oven to 150.c...grease an 18cm/7 round baking tin.
- To prepare almond cake,beat the egg whites with a pinch of salt until firm..gradually add the sugar and pour into mixing bowl...delicately fold in the flour and ground almonds.
- Spoon half the mixture into the prepared tin..bake for 30 mins. Remove from the tin and leave to cool..Repeat with the other half of the cake mixture.
- Prepare the Vanilla butter cream and chocolate icing...toast toast te sliced almonds and set aside.
- To assemble this desert, place one almond cake on a serving plate and spread with the vanilla butter cream,sandwhich with the other half of almond cake and coat with the glossy chocolate icing...decorate with the toasted sliced almonds and refridgerate for atleast two hours before serving.
- Vanilla Butter Cream:
- Mix egg yolk,white sugar and vanilla until pale yellow,stir in cornflour..set aside and bring milk to the boil in a saucepan,pour over the egg mixture while stirring, return to heat,stirring continuously for 10 mins or until thick, add the butter and mix until smooth...refridgerate until cool.
- Chocolate icing:
- Melt chocolate and water over a low heat, add butter and icing sugar mix until smooth...
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.36 Kcal (2032 kJ) | ||
| Calories from fat | 275.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.62g | 47% | |
|---|---|---|---|
| Cholesterol | 45.94mg | 15% | |
| Sodium | 122.38mg | 5% | |
| Potassium | 358.45mg | 8% | |
| Total Carbs | 45.07g | 15% | |
| Sugars | 32.21g | 129% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 11.82g | 24% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 112.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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