Almond Iced Gateau
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-rising flour
- For the filling
- 6 Tbsps Raspberry jam (or strawberry jam)
- For the coating
- 2 ½ cups Almond flour
- ½ cup caster sugar
- 6 egg yolks
- 4 Tbsps Rum
- 1 egg white
- 1.333 cups sliced almonds
- For the icing
- 2 cups powdered sugar
- 2 Tbsps hot water
- 2 tsps cocoa powder
Preparation
Kitchen utensils
1 Pot, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Kitchen shears, 1 Lid, 1 Slotted spatula
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
4.
Spoon into the tin and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Cut the cake horizontally in three. Place one layer upside down on a baking tray lined with non-stick baking paper
6.
For the filling: heat the oven to its highest setting.
7.
Stir the jam to loosen and spread over the inverted cake. Place another layer on top and spread with jam. Place the third layer on top.
8.
For the coating: mix together the ground almonds, sugar, egg yolks and rum and add sufficient egg white to give a spreading consistency. Spread over the top and sides of the cake and press the almonds into the sides of the cake.
9.
Bake for a few minutes until the almond mixture is golden. Leave to cool completely.
10.
For the icing: sift the icing sugar into a bowl and mix to a smooth thick paste with the water. Take out 3 tablespoons of the icing and sift in the cocoa, beating well until smooth.
11.
Spread the white icing over the top of the cake.
12.
Put the chocolate icing into a small piping bag and pipe concentric circles on top of the white icing. Using a skewer draw lines outwards from the centre of the cake and leave to set.
