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Coffee Amandine Cake

Coffee Amandine Cake

This is a rich and delicious variation on the traditional amandine cake.

Ingredients

Pâte Sucrée (with cocoa powder)
Recipe ID: 1897310
Unsalted butter
80 g
Sugar
60 g
Almond flour
20 g
Whole egg
less than 1/2 (about 20 g)
Vanilla oil
a small amount
Cake flour
130 g
Cocoa powder
20 g
Coffee Almond Cream
Unsalted butter
50 g
Raw cane sugar
50 g
Egg
1 (net 50 g)
Almond Powder
60 g
Instant coffee
1 tablespoon
Rum
1 tablespoon
Walnuts
30 g
Rum raisins
50 g
Sliced almonds
as needed
Apricot glaze
as needed
Glaze
Powdered sugar
100 g
Water
1 tablespoon
Lemon juice
1 teaspoon
Rum
1 teaspoon

Steps

1. Make the cocoa crust (pâte sucrée). Refer to Recipe ID: 1897310
2. Make the coffee almond cream. Dissolve the instant coffee into the rum.
3. Divide the raw cane sugar into 3 parts and mix into the softened butter one part at a time. Add 1/3 of the well-beaten egg and mix.
4. Add 1/3 of the almond flour into Step 3 and mix well. (If you add all the egg in at once, it will separate, so alternate adding it in).
5. Add the remaining egg and almond flour alternately one half at a time and mix well.
6. Add the rum-dissolved instant coffee from Step 2 into Step 5 and mix well.
7. Roast the walnuts at 150℃, finely chop, and add to Step 6. Add the rum raisins and mix well.
8. Brush Step 1 twice with the dorure and pour the café-style almond cream from Step 7 into the pre-baked cocoa crust and smooth the surface.
9. Top Step 8 with the almond slices, then bake at 170℃ for 25-30 minutes. Once baked, let cool on a rack.
10. Remove Step 9 from the pan and spread the apricot glaze over the surface. (You can add a bit of water to the apricot jam and warm it in the microwave.)
11. Make the glaze. Put all the ingredients in a bowl and soften in a double boiler at 60℃. Brush the entire surface of Step 10 with the softened glaze and it's done.

Story Behind this Recipe

This is a variation on the simple traditional amandine cake. It's a rich, delicious cake geared toward a grown-up palate.