This gorgeous cake is flour-free and has a beautiful texture. Delicate, moist and not too sweet. The caramel gives the cake sweetness, and the almonds provide a pleasant crunch.
It is necessary
- For the cake:
- - 8 eggs (whites and yolks)
- - whole egg
- - 1 pinch of salt
- - 1 tablespoon water
- - 1 cup of sugar
- - 1 teaspoon vanilla extract
- - 50 g cocoa powder
- - 100 g almonds
- - 50 g coconut flakes
- For the cream:
- - 1 cup of sugar
- - 80 g butter
- 1/2 cup heavy cream
- - 1 cup almonds
Instructions
Step 1
To make the cake dough, separate the whites from the yolks. Then take a large bowl and whisk the egg whites with a pinch of salt into a strong foam (if the bowl is turned over, the whites should not leak out).
Step 2
Now whisk separately the egg yolks, 1 whole egg, water and sugar until pale yellow. Add vanilla extract, cocoa, and coconut.
Step 3
Add the beaten egg whites to this mass and mix everything together.
Step 4
Pour the resulting dough into a baking dish with parchment paper. Bake in the oven at 185 degrees for 30 minutes.
Step 5
While the cake is baking, fry the almonds until light brown. Remove the cake from the oven and let it cool completely.
Step 6
To make the cream, place the sugar in a deep skillet and melt over medium heat. After the melted sugar has boiled, add the butter and cream. Reduce the temperature and cook for another 5 minutes.
Step 7
Add the toasted almonds and let the cream cool for 5-10 minutes.
Step 8
Now it remains to pour the baked goods with the resulting mixture. Here is such a delicious dessert!
