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Adapted
from Lincoln Carson, Pastry Chef, Olives NY
Yield: 1 cake of 8-10 servings
Cake Layers
- 10
eggs
- 12
ounces granulated sugar
- 12
ounces almond flour
- 4
ounces all-purpose flour, sifted
- 2
ounces melted butter
- 8
whites from jumbo eggs (reserve yolks for mousse recipe, see
below)
Preheat
oven to 400°. Line four 9"x13" pans with parchment paper (or a
Silpat).
Over a water bath, warm eggs and sugar to 120°, stirring constantly.
Transfer to a large bowl and whip with an electric mixer at high
speed until full peak volume has been reached. Fold almond and
all-purpose flours into the egg mixture, then fold in melted butter.
In a separate bowl, whip egg whites at high speed to firm peaks,
and fold into egg and flour mixture.
Distribute evenly among the four pans and spread out mixture to
1/4" high. Bake until springy and light brown, about seven minutes.
Remove layers from pans while still warm. Can be refrigerated
for 4-5 days or frozen for 4-5 weeks.
Chocolate
Peppermint Mousse
- 1
quart heavy cream
- 1
large bunch fresh peppermint, finely chopped
- 24
ounces bittersweet chocolate
- 11
egg yolks
- 8
ounces granulated sugar
- 4
ounces water
Heat
cream to just before boiling, steam should form. Add peppermint,
remove from heat, and chill overnight, then strain out peppermint.
Whip the cream to stiff peak, being careful to avoid lumps. Reserve.
Melt chocolate in double boiler until it reaches 120°. Remove
from heat. Reserve.
Place yolks in the bowl of an electric mixer with whisk attachment.
Meanwhile, in a heavy pot, heat water and sugar on high flame,
when it reaches boiling and is at soft-ball stage, remove from
heat and pour carefully into the mixing bowl with the yolks. Whip
mixture until it forms high peaks.
In three stages, whisk cream into melted chocolate, using rapid
strokes to avoid clumps. Then, alternating, fold yolk mixture
into chocolate cream mixture. Whisk until smooth.
Cake Assembly
Use a 9" cake mold of your choise as a stencil to cut cake
layers into desired shape. Once the layers are cut, build cake
by alternating thin layers of cake and mousse, with the top layer
being mousse. Refrigerate until set. Serve after the cake has
rested outside of the refrigerator for one hour. Decorate with
chocolate shavings and/or mint leaves.
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