Egg Castle Cake
A dessert made from round cake discs layered with cream frosting and coated with sliced almonds.
Ingredients
milk
50 g
salad oil
45 g
orange juice
45 g
egg yolks
110 g
low-gluten flour (sifted)
150 g
egg whites
325 g
fine granulated sugar
150 g
cream of tartar
10 g
buttercream frosting (see page 13 for method)
to taste
toasted almond slices
to taste
Instructions
1
Step 1
Heat ingredients A together to about 40°C (104°F).
2
Step 2
Add ingredients B and mix until smooth, then fold in the sifted ingredients C and combine evenly.
3
Step 3
Beat ingredients D to stiff peaks, then fold everything together gently. Transfer the batter to a piping bag and pipe into round discs about 6 inches in diameter. Bake at top heat 210°C / bottom heat 110°C for approximately 18 minutes. Once baked, let cool and set aside.
4
Step 4
Slice the cake horizontally through the middle, spread a layer of buttercream between the halves, frost the outside with more buttercream, and press toasted almond slices onto the sides.
