Almonds Tipsy Cake

ALMOND TIPSY CAKE

INGREDIENTS:

Beer: 200 ml

Refined Flour: 100 gm

Almond Flour: 70 gm

Cocoa Powder: 60 gm

Butter: 115 gm

Brown Sugar: 200 gm

Eggs: 2 no

Baking Powder: ¼ tsp

For Icing:

Icing Sugar: 60 gm

Cocoa Powder: 75 gm

Butter: 150 gm

Kahlua Liqueur: 2 tbsp

Dark Chocolate: 200 gm

Cream: 100 gm

Almonds: 10 gm

Method:

For Sponge:

1. Preheat the oven at 180 o C.

2. With the paddle attachment of an electric mixer, beat the butter or

shortening at medium speed until it is smooth and creamy.

3. Add the sugar and beat at medium speed for eight to ten minutes or until it is light and fluffy.

4. Add the eggs one at a time, creaming after each.

5. Combine the refined flour, baking powder, almond flour and cocoa powder together

6. Add about one-fourth of the dry ingredients to the creamed mixture. Mix until just combined. Do not over-stir or you may reduce the entrained air in the creamed mixture.

7. Add about one-third of the beer and stir them in.

8. Repeat with the dry ingredients and the wet ingredients until all the

ingredients are added. You should end by adding the dry ingredients.

9. Place in baking tray and bake for 20-25 minutes until an inserted  skewer comes out clean. Allow to stand for 5 minutes before turning

on to a wire rack to cool.

For Butter Cream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat  the butter on medum speed until it is smooth, about 1 minute.

2. Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. Increase the speed to high and beat the frosting for  an additional 2 minutes.

For Chocolate Truffle Icing :

1. Heat the fresh cream in a broad non-stick pan on a medium flame for

1 minute, while stirring continuously.

2. Switch off the flame, add the chocolate and Kahlua Liqueur mix well

till the mixture is smooth and no lumps remain. Keep aside to cool for

2 minutes.

How to proceed :

1. Slice the chocolate sponge cake horizontally into 2 equal layers.

2. Place the bottom layer of the cake on a turntable or a serving plate and sprinkle half the soaking syrup evenly over it.

3. Spread half of the chocolate butter cream evenly over it and  sandwich it with the top layer of the sponge cake.

4. Sprinkle the remaining half of the chocolate butter cream soaking syrup over it.

5. Spread the remaining of the evenly over it and along the sides of the  cake.

6. Keep the cake in refrigerator for 10 minutes till the butter cream is set.

7. Take out the cake, pour and spread the chocolate truffle icing evenly

over it and along the sides of the cake.

8. Garnish with chocolate garnishes and refrigerate for 1 hour or till set.

9. Cut the cake into 6 equal wedges and serve chilled.

Shared by Sh. Sanjay Kumar Kasley, Demi Chef De Partie, The Ashok

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