Friday, September 16, 2011

Honey Almond Cake - Flourless and Sugarless - 2

I did post the same recipe earlier, but this time I thought of making it again for My Guest Event - Almonds. This time I made a whipped cream frosting instead of cream cheese and updated with step by step pictorials and better pictures.

You can view My 1st Version for the detailed recipe....

Recipe for Whipped Cream Icing:
1 pint Whipped Cream (keep it cold)
2 -3 tbsp Honey
1 tsp Vanilla Essence

1. Take a mixing bowl and keep it in fridge or freezer for about 30 mins, as we need everything to be cold to get the stiff peaks of whipped cream.
2. Keep the whipped cream also in fridge just until you are ready to whip.
3. Now take a hand mixer attach a whisk to it, if you have , or the normal cake mixing attachment.
4. Now take the bowl add the whipping cream and honey and beat it in low speed and slowly increased the speed to medium until you achieve stiff peaks.
5. Now spread it over the cake and make sure the cake is completely cooled before decorating.

For Baking the cake and Icing...will just provide simple pictorial I have already posted the link above for the detailed recipe of my old version.

Here you go.......
1. Preheat oven to 375F.
2. Measure 1 1/2 cups of Almonds with skin.

 3. Bake these for about 20 mins, until they turn slight brown and crispy. Allow it to cool completely.

4. Blend these almonds in a mixer to a little coarse powder, make sure you pulse, because if you keep the mixer running it will become like paste.

5. Meanwhile separate the egg yolks and keep the yolks aside.

6. In a bowl add the egg whites and beat it with a hand mixer with a whisk attachment until you achieve stiff peaks and the egg whites turn white and frothy as shown.

7. Now beat the egg yolks (4), almond powder, honey (1/2), vanilla essence (1 tsp), almond extract (1/4 tsp), and salt (1 tsp) and mix well until incorporated.
8. Then slowly fold the egg whites into the almond mixture, make sure you do this in batches and carefully not taking the air out of the egg whites.

9. Now grease the bottom of the baking pan, add the above batter and bake it for about 28-30 mins or until you get a golden brown crust on top. (the pic below, the cake is turned upside down, so that I can have a flat surface to decorate the cake - you can do this by carefully running a knife after the cake if baked and cooled for about 5 mins. Then Place a plate or a paper in which you can just keep the cake with the pan upside down, tap a bit so that the cake falls of flat on the paper or plate, then again replace the cake in the same pan or a serving plate.)

10. Now place the cake in the fridge for about 1 hr after it cools or if it is cold enough you can just start icing it.

11. You can decorate with whipped cream or cream cheese.

12. Make sure you do it as quickly as possible, because whipped cream tends to come to room temperature soon when compared to butter cream or any other icing.

13. In a toaster oven or oven, toast blanched almonds for about 2 mins until they turn slight brown.

14. Lets the almond flakes cool completely.

15. Now decorate as you wish or,

16. Crumble it in your hands and sprinkle it on top and if you wish in the sides too or do as your imagination and creativity is! :)

Sending this to my Event: "CEDD2 - Almonds"