Flourless almond and cognac cake
French Cooking Academy · ♥ 1.9K likes · 40.8K views · 12 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
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Ingredients
Method
Techniques
- butter
Melt all the butter slowly over medium-low; turn off the heat and let it cool a little.
- creme fraiche
- lemon
- 1 tbsp cognac
Mix the ground almonds and melted butter into a paste; mix in the creme fraiche, a little lemon and a good tablespoon of cognac.
- sugar
- 1 whole egg
- 1 whole egg yolk
Add the sugar, then the whole egg very gently, then the egg yolk, mixing to a cake batter consistency. No resting needed.
Building the batter
- butter
- sugar
Butter a porcelain or ceramic dish; coat with sugar and tip out the excess if the cake will be unmolded.
Preparing the dish
- bitter almond essence
Mix in a few drops of bitter almond essence last. Fill the dish, leaving room for the cake to rise.
Almond essence last and filling
Bake until golden: 15 to 20 minutes for a small dish, about 40 minutes for a whole cake for four; this one took about 25 minutes.
- cognac
- sugar
Make a glaze from the leftover butter and sugar in the pan with some cognac; spoon over the cake and finish with a sprinkle of sugar.
Variation: fold in about two egg whites whipped to a meringue for a lighter, taller cake.