Belgian Gourmet Gateau

Name: Belgian Gourmet Gateau
Total time: 1 h 5 min
Yield: 8
Cuisine: Belgian, European
Ingredients: 5 large egg whites; 0.75 cup caster sugar; 2 cups ground almonds; 0.333 cup plain flour; 1 cup unsalted butter; 2 cups powdered sugar; 1 Tbsp vanilla extract; 0.5 cup powdered sugar; 2.5 cups Coconut flakes

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 5 min.

Preparation

Ingredients

for

servings

For the sponge cake: 5 large egg whites; ¾ cup caster sugar; 2 cups ground almonds; 0.333 cup plain flour

For the buttercream filling: 1 cup unsalted butter; 2 cups powdered sugar; 1 Tbsp vanilla extract

For the garnish: ½ cup powdered sugar; 2 ½ cups Coconut flakes

How healthy are the main ingredients?

almond

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Preparation steps

Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease and line one 8” and one 7” cake tin with oil and greaseproof paper.

Whisk the egg whites in a large mixing bowl lightly before adding 40 g of caster sugar. Keep whisking until the egg whites are stiff.

Combine the remaining caster sugar with the ground almonds and flour in a large mixing bowl.

Fold into the egg white mixture working quickly and gently. Divide between the two tins and smooth their tops.

Bake for 20-25 minutes until firm.

Remove from the oven and turn out onto a wire rack to let cool.

Prepare the buttercream by beating together the butter and vanilla extract until soft in a large mixing bowl. Add the icing sugar a little at a time, beating between additions, until incorporated and smooth.

Arrange the larger sponge on a serving plate and top with the buttercream, smoothing evenly on top.

Sandwich the smaller sponge on top, and use a sharp bread knife to trim the edges until you have a tapered, even shape to the cake.

10.

Dust the top liberally with icing sugar and arrange the coconut flakes on top before serving.