Alhambra
This Alhambra cake features a hazelnut sponge cake base soaked in coffee-rum syrup, filled and coated in ganache, and finished with a chocolate glaze and decorative toppings.
Ingredients
Hazelnut sponge cake (see page 357)
1 8-inch (20 cm) round cake
Coffee rum syrup (see page 209)
to taste
Ganache I (made with equal parts cream and chocolate, see page 222)
about 8 ounces (250 g)
Chocolate glaze (see page 375)
5–6 ounces (150–175 g)
Chopped pistachios (for decoration)
to taste
Marzipan roses (for decoration)
to taste
Instructions
1
Cake preparation
Level the top of the cake, invert, and slice horizontally into two layers. Brush both layers with the syrup to soak.
2
Filling
Using a medium round-tip piping bag, pipe the ganache onto the bottom layer in a spiral until full. Place the second layer on top and press lightly.
3
Coating
Use the remaining ganache to coat the top and sides of the cake. Refrigerate.
4
Glazing
Place the cake on a tray on a wire rack. Pour the glaze over the cake, smooth with a palette knife, then gently tap the tray to make the surface smooth. Refrigerate.
5
Decoration
Once the glaze has set, trim the bottom edge. Press chopped pistachios around the lower 1/2 inch of the sides. Use the remaining ganache to write "Alhambra" in the center of the cake.
6
Finishing
Make marzipan roses and leaves, brush with cocoa powder to highlight the texture, and place them next to the writing to decorate.
