A sumptuous cake topped with a simple coffee syrup and almond coffee icing.
ingredients
Cake
Syrup
Icing
directions
Whisk egg yolks with ¼ cup of the sugar until mixture is light and fluffy.
Whip egg whites with remaining sugar.
Combine the two mixtures.
Add flour, baking powder and cornstarch.
Pour mixture into pan.
Bake at 320°F for 20 minutes.
Check readiness with tip of a knife (it must come out clean).
Bring water and sugar to a boil.
Add Grand Cru Elvazio, brewed and cooled.
Allow mixture to cool before soaking cake.
Whisk egg yolks.
Boil water and sugar together to create syrup.
Heat to 118°C (245°F) using a candy thermometer.
Pour over egg yolks and whip together. Add softened butter and coffee.
Assembly: Once cake and icing are cool, cut the cake in three layers horizontally. With a brush, moisten each layer with the syrup. Spread icing between each cake layer and add the remainder of the icing on top of the last cake layer. Top the cake with almonds.