Caramel Almond Cake

Yield: 7 inches cake

Ingredients:

1 recipe genoise slab into 2

1 recipe rum syrup

1 recipe caramel buttercream

60g almond flakes/ chopped walnuts

 

Procedure:

1. Embibe the genoise with rum syrup.
2. Fill and frost the cake with caramel buttercream.
3. Apply almond flakes on the sides.
4. Pipe out rosettes of caramel buttercream.
5. Allow the cake to rest in the chiller before slicing.

COMPONENTS:

a. Genoise

 

Ingredients:

4 eggs

1 egg yolk

75g sugar

25g bread flour

25g cake flour

50g cornstarch

30g butter, melted

 

Procedures:

1. Put the egg and egg yolk in a mixing bowl. Whisk in the mixer for at least 2 minutes at medium speed. Gradually add sugar then increase the speed until ribbon stage.
2. In a separate bowl, combine sifted bread flour, cake flour and cornstarch.
3. Transfer the batter from the mixer to a big bowl, then add the flour mixture. Fold in to mix. 
4. Making sure first that the melted butter is already warm, add 2 big scoops of batter to the melted butter to temper, then put it all back to the batter mixture.
5. Transfer to cake ring with foil. Bake at 350F for  30 minutes.

 

b. Rum Syrup

 

Yield: 1 cup

 

Ingredients:

1 cup simple syrup

45 ml rum

 

Procedures:

1. Combine ingredients.

 

C. Caramel buttercream

 

Yield: 500g

Method: icings/ French buttercream

 

Ingredients:

25g water

185g sugar

50g water

35g whipping cream

5g coffee essence

60g egg yolks

240g butter

 

Procedure:

1. Combine the water and sugar in the pot. To avoid to crystallize, brush the side of the pot with water.. Mix the  sauce with wooden spatula. Check the caramels color in a paper towel, until dark amber in color. Then add water and cream. Check temp until it reaches 120c or 250 F
2. Whisk the egg yolks in the mixer, then pour caramel mixture to the egg yolks when it reaches 120c or 250F. Continue whisking in fast speed until it cool down.
3. Add in butter in the mixer until it become mocha in color.
4. Add coffee essence.
5. Cover with plastic. Chill. 

 

D. Coffee Essence:

Ingredients:

1. Coffee extract 50g
2. Water 150g
3. Sugar 100g

Procedure:

Combine 1/2 water and coffee.

Combine 1/2 water and sugar. Then boil until caramel. Then add coffee mixture.