Florentine Cake
Almond sponge cake layered with buttercream, the sides coated in almonds and the top finished with a Florentine crisp.
Ingredients
Sweet pastry (for making Florentine biscuits)
to taste
Chocolate (coating)
to taste
Instructions
1
Make the cake base
Make an almond sponge cake in an 8-inch (20 cm) cake ring mold.
2
Layer and fill
Cut the cake into three layers, fill with buttercream, and add a small amount of praline paste for flavoring.
3
Frost and coat the sides
Frost the top and sides with buttercream, and adhere toasted almond pieces or sliced almonds.
4
Make the Florentine biscuits
Following the Florentine mixture recipe on page 149, spread flat and bake in an 8-inch (20 cm) ring mold. After baking, coat with chocolate, let set, then cut into eight equal portions.
5
Top decoration
Place eight Florentine biscuits on top of the cake, and pipe a buttercream rose on each one.
