Coffee Amandine Cake

Name: Coffee Amandine Cake
Cuisine: American
Ingredients: 1 Pâte Sucrée (with cocoa powder); 80 grams Unsalted butter; 60 grams Sugar; 20 grams Almond flour; 1 less than 1/2 Whole egg; 1 dash Vanilla oil; 130 grams Cake flour; 20 grams Cocoa powder; 50 grams Unsalted butter; 50 grams Raw cane sugar; 1 Egg; 60 grams Almond Powder; 1 tbsp Instant coffee; 1 tbsp Rum; 30 grams Walnuts; 50 grams Rum raisins; 1 Sliced almonds; 1 Apricot glaze; 100 grams Powdered sugar; 1 tbsp Water; 1 tsp Lemon juice; 1 tsp Rum

cookpad.japan @cookpad_jp

This is a variation on the simple traditional amandine cake. It's a rich, delicious cake geared toward a grown-up palate.

Adjust the amount of eggs in the crust depending on the climate.
If there's not enough glaze, it will hard, so be careful. Recipe by gurecoco

This is a variation on the simple traditional amandine cake. It's a rich, delicious cake geared toward a grown-up palate.

Adjust the amount of eggs in the crust depending on the climate.
If there's not enough glaze, it will hard, so be careful. Recipe by gurecoco

cookpad.japan @cookpad_jp

This is a variation on the simple traditional amandine cake. It's a rich, delicious cake geared toward a grown-up palate.

Adjust the amount of eggs in the crust depending on the climate.
If there's not enough glaze, it will hard, so be careful. Recipe by gurecoco

This is a variation on the simple traditional amandine cake. It's a rich, delicious cake geared toward a grown-up palate.

Adjust the amount of eggs in the crust depending on the climate.
If there's not enough glaze, it will hard, so be careful. Recipe by gurecoco

Saved

Ingredients

1Pâte Sucrée (with cocoa powder)
80 gramsUnsalted butter
60 gramsSugar
20 gramsAlmond flour
1less than 1/2 Whole egg
1 dashVanilla oil
130 gramsCake flour
20 gramsCocoa powder
Coffee Almond Cream
50 gramsUnsalted butter
50 gramsRaw cane sugar
1Egg
60 gramsAlmond Powder
1 tbspInstant coffee
1 tbspRum
30 gramsWalnuts
50 gramsRum raisins
1Sliced almonds
1Apricot glaze
Glaze
100 gramsPowdered sugar
1 tbspWater
1 tspLemon juice
1 tspRum

Saved

Steps

1

Make the cocoa crust (pâte sucrée). Refer to
https://cookpad.wasmer.app/us/recipes/146216-tart-crust-pate-sucree

Tart Crust (Pâte Sucrée)
2

Make the coffee almond cream. Dissolve the instant coffee into the rum.
3

Divide the raw cane sugar into 3 parts and mix into the softened butter one part at a time. Add 1/3 of the well-beaten egg and mix.
4

Add 1/3 of the almond flour into Step 3 and mix well. (If you add all the egg in at once, it will separate, so alternate adding it in).
5

Add the remaining egg and almond flour alternately one half at a time and mix well.
6

Add the rum-dissolved instant coffee from Step 2 into Step 5 and mix well.
7

Roast the walnuts at 150℃, finely chop, and add to Step 6. Add the rum raisins and mix well.
8

Brush Step 1 twice with the dorure and pour the café-style almond cream from Step 7 into the pre-baked cocoa crust and smooth the surface.
9

Top Step 8 with the almond slices, then bake at 170℃ for 25-30 minutes. Once baked, let cool on a rack.
10

Remove Step 9 from the pan and spread the apricot glaze over the surface. (You can add a bit of water to the apricot jam and warm it in the microwave.)
11

Make the glaze. Put all the ingredients in a bowl and soften in a double boiler at 60℃. Brush the entire surface of Step 10 with the softened glaze and it's done.