Souvenir Cake

Step by step: Souvenir Cake

• Step1

  Whip 3 eggs with 150 grams (5.3 oz) of powdered sugar on high speed with the whip attachment until very light.

• Step2

  In a separate bowl, whip 3 egg whites until frothy. Gradually add 15 grams (1/2 oz) of sugar and whip until medium peaks form.

• Step3

  In the meanwhile, combine 40 grams (1.4 oz) of flour with the 140 grams (4.9 oz) of almond flour. Mix well using a whisk.

• Step4

  Gently fold the egg whites into the egg mixture in two batches.

• Step5

  Fold the flour mixture.

• Step6

  Fold in 60 grams (2 oz) of cool melted butter.

• Step7

  Spread the batter onto a 40×60 cm (16×24 inch) sheet tray lined with parchment paper lightly sprayed or brushed with oil.

• Step8

  Bake at 200°C (400°F) for 7 minutes. Cool the cake in the pan. Run a small knife around the sides of the pan to loosen the cake. Invert the cake and peel off the parchment paper. Cut into six equal rectangles.

• Step9

  Make the ganache: Bring 250 ml (8.8 oz) of heavy cream to simmer, and pour over 250 grams (8.8 oz) of chocolate. Stir to blend, cover with plastic wrap and refrigerate for at least 30 minutes.

• Step10

  Make the simple syrup: Combine 50 ml (2 fl oz) of water and 50 grams (2 oz) of sugar in a sauce pan and bring to boil. Remove from the heat, cool, and add 25 grams (1 oz) of amaretto.

• Step11

  To assemble the cake, brush each layer with the amaretto simple syrup and the ganache. Repeat with 6 layers of sponge.

• Step12

  Cover the sides and the top with the ganache. We use marzipan to garnish the cake.