Esterel Cake

Name: Esterel Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 198 grams bittersweet chocolate, finely chopped; 177 milliliters blanched almonds; 5 egg whites; 4 eggs; 118 milliliters heavy cream; 59 milliliters pastry flour, sifted; 394 milliliters powdered sugar, plus extra for dusting; 10 servings Fresh raspberries, for decoration; 59 milliliters red raspberry jam; 2 Tbsps unsalted butter, melted

You can never have too many dessert recipes, so give Esterel Cake a try. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 21g of fat, and a total of 407 calories. This recipe serves 10. A mixture of heavy cream, raspberries, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Preheat the oven to 400 degrees F. Make almond flour by placing the almonds in a clean, dry, blender or food processor and chopping them until they become powder.

Ingredients you will need

Almond Flour

Almonds

Equipment you will use

Food Processor

Blender

Oven

Place the eggs, 1 1/4 cups of the powdered sugar, and the almond flour in a medium-size mixing bowl. Whip with an electric mixer on medium-high speed until creamy and light, about 1 minute.

Ingredients you will need

Powdered Sugar

Almond Flour

Egg

Equipment you will use

Hand Mixer

Mixing Bowl

Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Make a French meringue by adding the remaining powdered sugar, 1 tablespoon at a time, and whipping to stiff but not dry peaks. Do not overwhip. Use a rubber spatula to fold the almond mixture into the French meringue in two additions, being careful not to deflate the batter. Gently fold in the melted butter, then the sifted flour, just until incorporated.

Ingredients you will need

Powdered Sugar

Egg Whites

Almonds

Butter

All Purpose Flour

Equipment you will use

Hand Mixer

Mixing Bowl

Spatula

Using an offset spatula, spread about two-thirds of the batter onto a parchment lined sheet pan.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Frying Pan

Spread the remaining batter onto half of another parchment lined sheet pan. Lightly rest the edge of the spatula on the batter and gently push the excess toward the edges of both baking sheets. Dust the tops of the cake layers with powdered sugar for a nicer crust.

Ingredients you will need

Powdered Sugar

Crust

Equipment you will use

Baking Sheet

Spatula

Frying Pan

Bake until lightly and evenly browned on top, 6 to 8 minutes.

Equipment you will use

Oven

Remove the cake layers from the oven and immediately unmold onto a wire rack to keep the heat of the baking sheet from continuing to bake them. To unmold, invert your cooling rack and place it on top of the cake layer then flip it over.

Equipment you will use

Baking Sheet

Wire Rack

Oven

Remove the parchment paper when the layers are completely cool. Set aside until ready to use.

Equipment you will use

Baking Paper

Pour the heavy cream into a 1-quart heavy-bottomed saucepan, and cook over medium-high heat until bubbles begin to form around the edges.

Ingredients you will need

Heavy Cream

Equipment you will use

Sauce Pan

Place the bittersweet chocolate into a medium-sized bowl.

Ingredients you will need

Bittersweet Chocolate

Equipment you will use

Bowl

Pour the hot cream over the chocolate and let it sit for about 30 seconds to disperse the heat and melt the chocolate. Gently whisk until smooth and homogenous. Set aside until ready to use. Do not refrigerate.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Whisk

To assemble the cake, cut the large layer in half. You should now have three equally sized pieces of cake.

Place 1 layer on a parchment lined sheet pan. Over the top, spread half of the ganache to the edges in an even layer. Cover with another cake layer, then evenly spread the raspberry jam over the top all the way to the edges. Top with the third layer of cake and spread the remaining ganache evenly to the edges. It is very important for this layer to be even as it is the top of the cake.

Ingredients you will need

Raspberry Jam