Almond Cake with Rhubarb, Peaches and Truffle Oil Sorbet
Pastry Chef Jason Licker of The Peninsula Hotel – New York, NY
Adapted by StarChefs
Pastry Chef Jason Licker on StarChefs

The Peninsula Hotel
New York, NY

January 2004

Philosophy on cooking:
Keep it simple, but with a twist; keep it clean and let natural flavors burst out.

Formerly of:
Union Square Cafe – New York, NY;
Jean Georges – New York, NY
Metrazur – New York, NY;
The Shore Club featuring Nobu Miami – Miami Beach, FL;

Culinary School:
French Culinary Institute – New York, NY
Andre Schotts Chocolate Loft – New York, NY
French Pastry School - Chicago, IL

Tools you can't live without:
- silpats
- sugar thermometer
- offset spatulas
- my hands
- flexipans, any shape

Favorite ingredients:
Vibrant, fresh fruit, chocolate, caramel, fresh ground spices

Three tips for dessert success:
1. Organize yourself, your mise en place and prioritize the steps in each recipe to work clean, fast and to create beautiful products.
2. Learn by working under strong, passionate pastry chefs.
3. Center yourself on your passion for pastry, be open to criticism and respect your product.

Mentors/pastry heroes:
Eric Hubert
Kim O'Flaherty

Favorite desserts:
Light, fresh, clean desserts. Of course anything chocolate and I’m a peanut butter freak.

Short Bio »



Yield: 16 Servings


Almond Cake by J. Licker on StarChefs
    Almond Cake
  • 6 ½ ounces almond paste
  • 6 ounces butter, unsalted
  • 5 ½ ounces granulated sugar
  • 1 vanilla bean, split lengthwise & scraped
  • 3 large eggs
  • 4 ½ ounces cake flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 5 ½ ounces sour cream

  • Truffle Oil Sorbet
  • 4 ½ ounces sugar
  • 1 ¼ ounces glucose powder
  • ¾ cup plus 2 Tablespoons water
  • ½ ounce milk powder
  • Truffle oil, to taste

  • Compote
  • 2 pounds rhubarb, peeled and cut into batons (frozen or fresh)
  • 2 pounds peaches, peeled and sliced
  • Simple syrup, as needed


For Almond Cake:
Preheat oven to 325°F. Beat almond paste, butter, sugar and vanilla beans until light and smooth. Add eggs slowly, mixing between each addition. Sift cake flour, baking powder and salt together over egg mixture. Add sour cream and pour into 4-ounce aluminum tins. Bake 25 minutes.

For Truffle Oil Sorbet:
In large pot, combine 9 ounces sugar, glucose powder, and water. Bring to boil. Add remaining sugar. Add milk powder. Place in ice bath. When cool, add truffle oil, a few drops at a time, until subtle flavor is achieved. Process in ice cream maker, according to manufacturer’s instructions.

To Serve:
Make compote of rhubarb and peaches by cooking the two in just enough simple syrup so the fruit is still tart, yet sweet. Warm cake in oven and place compote on side. Top compote with sorbet and sugar garnish or tuile.

Short Bio
The Peninsula Hotel’s Executive Pastry Chef Jason Licker fell in love with pastry early on. His passion led him to study at the Valrhona Chocolate School, Chicago’s French Pastry School, and the Chocolate Loft (NYC). Before coming to the Peninsula, Licker was Executive Pastry Chef at the Shore Club – Miami Beach, FL. His responsibilities covered coordinating five outlets, including Nobu Miami.

Formally educated at the French Culinary Institute (NYC), Licker has been involved with many NYC hotspots, including Union Square Café, Jean Georges, and Charlie Palmer’s Metrazur.