INGREDIENTS FOR 1 CAKE, 22-24 CM
- ladyfingers
- 2 eggs
- 60 g granulated sugar
- 20 g vanilla sugar
- 400 ml heavy cream
- 3 gelatin leaves
- 1 dash of STROH 40
- 100 g almonds (sliced and roasted)
- 100 g simple syrup*
- 40 g STROH 40
*To prepare simple syrup, combine 100 g of sugar and 100 ml of water in a pot, briefly bring to a boil, and then let it cool. Stored in small bottles, simple syrup maintains its freshness in the refrigerator for several weeks.
Preparation
- Line the sides of an appropriately sized cake ring with a cake collar.
- Mix simple syrup and 40 g of STROH.
- Dip half of the sponge fingers in the mixture and use them to cover the floor of the mold.
- Soak the gelatin in cold water.
- Beat the eggs and the sugar in a mixing bowl over a double boiler (no warmer than 65 °C to prevent the eggs from solidifying).
- Use a stand mixer to whip this mixture until it has cooled down to just above body temperature.
- Whip the cream until half-stiff.
- Dissolve the soaked gelatin in a bit of cream over a double boiler.
- Fold the gelatin into the egg-and-sugar mixture.
- Continue by folding in the whipped cream in three steps.
- Distribute part of the resulting cream mixture on the sponge finger base.
- Then lay a further layer of soaked sponge fingers on the cream, followed by another layer of cream.
- If you still have some cream left, you can save it to pipe rosettes onto the cake with a star nozzle before serving.
- Chill the cake in the refrigerator for 3–4 hours. Before serving, remove the cake ring and the collar and complete by decorating the cake’s edge with the shaved almonds.
