巧克力杏仁蛋糕 – 蛋糕简介
巧克力杏仁蛋糕 – 名字来源
Hotel Imperial（帝国酒店）是奥地利最好的贵族酒店。公元1873年，为了庆祝酒店开幕并彰显皇帝Franz-joseph的荣耀，糕饼师Xaver Loibner所烘焙的那款具有特殊口感的蛋糕，不仅得到皇帝的喜爱，更被当时视为“甜密的问候”
巧克力杏仁蛋糕 – 蛋糕口感
1 1 / 2杯（180克）地面杏仁
2 / 3杯（85克），蛋糕粉
2 / 3杯（70克）不加糖的可可粉
11 / 2茶匙。发酵粉
1 / 4茶匙。盐
1 1 / 2杯（300克），砂糖
1 / 2杯（60毫升）牛奶
烤箱预热到350° F的第2行× 8“，圆饼用羊皮纸或蜡界平底锅。
在另一个无油脂碗，击败了其余的糖，直到僵硬峰的eggwhites。仔细倍到杏仁 – 蛋黄的混合物。
Chocolate Almond Cake – cake Introduction
Chocolate almond cake with a soft heart cake different, this cake to order through the other ingredients into a higher level of taste, so staggered almond sponge cake with chocolate feel just as a good bedding. Apart from the overall soft chocolate mousse also become like a mist so as Rejoice
Chocolate Almond Cake – name of the source
Hotel Imperial (Imperial Hotel) was an Austrian aristocrat best hotels. AD 1873, to celebrate the opening of the hotel and demonstrate the glory of the Emperor Franz-joseph, Pastry Chef Xaver Loibner the baking section that has a special taste of the cake, not only by the emperor’s favorite, but was then seen as “sweet greetings”
Chocolate Almond Cake – cake taste
When you taste carefully, you will first feel that the outer layer of dark chocolate cake accompanied by a sweet-like powder snow slowly melt in the tongue, followed by cake filled with almond flavor your taste buds, and with the aroma release , perfect to keep delicate mouth.
CHOCOLATE ALMOND CAKE RECIPE
1 1/2 cups (180 gr) ground almond
2/3 cup (85 gr) cake flour
2/3 cup (70 gr) unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
8 large eggs separated
1 1/2 cups (300 gr) granulated sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/2 cup (60 ml) milk
Preheat the oven to 350°F; and line 2 x 8″ round cake pans with parchment or wax circles.
In another bowl, beat the eggyolks with 1 cup of the the sugar. Add the vanilla and almond extracts.
Alternately mix in the milk and the almond mixture into the eggyolks, starting and ending with the almond mixture.
In another grease free bowl, beat the eggwhites with the rest of the sugar until stiff peaks. Carefully fold this into the almond – yolk mixture.
Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.
Cut each cake into two. Fill with strawberry mousse. Ice with chocolate buttercream. Place the iced cake in the refrigerator to chill (but not frozen!). Pour chocolate ganache on top and sides. Add some macarons and enjoy