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Ingredients
For the Almond Biscuit:
1 Medium whole egg
2 Egg yolks
70 g Granulated sugar
110 g Almond flour
25 g All-purpose flour
55 g Butter, melted
2 Egg whites
30 g Granulated sugar
For the Orange Blossom Cream:
200 g Mascarpone cheese
100 g Cold heavy cream
10 g Powdered sugar
1 tsp Orange blossom water
For Decoration:
Orange jam
Fresh orange slices
Macarons
Prepare the Almond Cake Base
1
- In a mixing bowl, combine the whole egg, egg yolks, and 70g of granulated sugar. Beat with an electric mixer until the mixture becomes thick and pale.
- Add the almond flour, all-purpose flour, and melted butter. Mix gently with a spatula until fully incorporated.
Prepare the Meringue
2
- In a separate bowl, beat the egg whites using an electric mixer while gradually adding the remaining 30g of granulated sugar. Continue beating until stiff, glossy peaks form.
- Carefully fold the beaten egg whites into the almond mixture using a spatula, ensuring a light and airy texture.
Bake the Almond Cake
3
- Pour the batter into a medium-sized circular mold and smooth the surface.
- Bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, or until the cake is golden brown and firm in the center. Remove from the oven and let it cool completely before unmolding.
Prepare the Orange Blossom Cream
4
- In a large bowl, combine the mascarpone, cold heavy cream, powdered sugar, and orange blossom water.
- Beat with an electric mixer until the cream thickens and holds its shape. Transfer to a piping bag and refrigerate until ready to use.
Assemble the Cake
5
- Once the almond biscuit has cooled, spread a thin layer of orange jam evenly over the surface.
- Pipe the orange blossom cream on top of the jam, covering the entire cake evenly.
Decorate and Serve
6
- Garnish with fresh orange slices, candied oranges, and macarons for an elegant finish.
- Serve immediately or refrigerate for a couple of hours to enhance the flavors before serving.
Ingredients
Ingredients
For the Almond Biscuit:
1 Medium whole egg
2 Egg yolks
70 g Granulated sugar
110 g Almond flour
25 g All-purpose flour
55 g Butter, melted
2 Egg whites
30 g Granulated sugar
For the Orange Blossom Cream:
200 g Mascarpone cheese
100 g Cold heavy cream
10 g Powdered sugar
1 tsp Orange blossom water
For Decoration:
Orange jam
Fresh orange slices
Macarons
Directions
Prepare the Almond Cake Base
1
- In a mixing bowl, combine the whole egg, egg yolks, and 70g of granulated sugar. Beat with an electric mixer until the mixture becomes thick and pale.
- Add the almond flour, all-purpose flour, and melted butter. Mix gently with a spatula until fully incorporated.
Prepare the Meringue
2
- In a separate bowl, beat the egg whites using an electric mixer while gradually adding the remaining 30g of granulated sugar. Continue beating until stiff, glossy peaks form.
- Carefully fold the beaten egg whites into the almond mixture using a spatula, ensuring a light and airy texture.
Bake the Almond Cake
3
- Pour the batter into a medium-sized circular mold and smooth the surface.
- Bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, or until the cake is golden brown and firm in the center. Remove from the oven and let it cool completely before unmolding.
Prepare the Orange Blossom Cream
4
- In a large bowl, combine the mascarpone, cold heavy cream, powdered sugar, and orange blossom water.
- Beat with an electric mixer until the cream thickens and holds its shape. Transfer to a piping bag and refrigerate until ready to use.
Assemble the Cake
5
- Once the almond biscuit has cooled, spread a thin layer of orange jam evenly over the surface.
- Pipe the orange blossom cream on top of the jam, covering the entire cake evenly.
Decorate and Serve
6
- Garnish with fresh orange slices, candied oranges, and macarons for an elegant finish.
- Serve immediately or refrigerate for a couple of hours to enhance the flavors before serving.
