Almond Whiskey Torte
- For the cake
- 4 eggs
- 120 grams sugar
- 1 packet Bourbon vanilla powder
- 4 tablespoons hot water
- 60 grams ground almonds
- 100 grams Pastry flour
- 2 teaspoons Baking powder
- For the filling
- 9 sheets white gelatin
- 5 eggs
- 100 grams sugar
- 2 packets Bourbon vanilla powder
- 100 milliliters Whiskey
- 400 grams Whipped cream
- 100 grams Chocolate shaving
For the cake, beat eggs, sugar, vanilla sugar and water for 8 minutes or until foamy. Mix almonds, flour and baking powder and fold in carefully with a whisk. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top.
Bake in preheated 170°C (approximately 350°F) oven for 30 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake.
For the filling, soak gelatin in cold water for 5 minutes. Beat eggs, sugar, vanilla sugar and whiskey in a metal bowl over a hot water bath until frothy. Add gelatin and stir until dissolved.
Remove the bowl from the water bath. Transfer bowl to a cold water bath and stir until mixture is cooled. Refrigerate. Once the mixture begins to gel, whip the cream until stiff. Fold the whipped cream into the filling.
Cut cake crosswise into 2 even layers. Place bottom layer on a cake plate with a cake ring around it. Spread with half of the filling. Sprinkle with grated chocolate. Spread with the remaining filling and top with the remaining cake layer. Refrigerate for at least 2 hours.
For the garnish, toast the almonds in a dry pan until golden brown. Whip the cream. Remove cake ring carefully. Spread the whipped cream on top of the cake and decorate with a serrated cake card. Press almonds onto the side of the cake. Garnish the top with Mikado sticks and sprinkle with some almonds.