Nutcracker Love
A French-style sponge roll made with almond paste and nuts, finished with caramelized almonds and candied orange peel.
Ingredients
almond paste (cut into small pieces and coated in powdered sugar)
50 g
powdered sugar (sifted)
50 g
egg
1
egg yolks
2
walnuts (baked at 150℃ for 7–8 minutes then cut into small pieces)
60 g
almonds (baked at 150℃ for 7–8 minutes then cut into small pieces)
30 g
egg whites
2
granulated sugar (added in batches)
50 g
low-gluten flour (mixed and sifted)
20 g
cornstarch (mixed and sifted)
40 g
unsalted butter (melted over a water bath)
25 g
chocolate whipped cream (whipped)
100 g
caramel almonds (refer to page 108 for method)
50 g
candied orange peel
30 g
orange liqueur syrup
to taste
Instructions
1
Prepare the batter
Cut the almond paste into small pieces and coat with powdered sugar. Beat the egg and egg yolks, take 1/3 of the mixture and combine with the almond paste, beating until a smooth, lump-free puree forms. Add the remaining egg mixture and beat until thick, then stir in the walnuts and almonds until well combined.
2
Whip the egg whites
Beat the egg whites until foamy, then add the granulated sugar in three batches, whipping until stiff peaks form.
3
Combine the batter
Take 1/3 of the whipped egg whites and fold into the egg yolk mixture, then add the remaining egg whites and fold until evenly incorporated. Sift in half of the low-gluten flour and cornstarch, stirring to combine, then add the remaining flour, and finally stir in the melted unsalted butter until smooth.
4
Bake
Pour the batter into a baking tray and spread it evenly. Bake at 200℃ for 12–15 minutes until golden. Remove from the oven, invert and let cool completely.
5
Shape and finish
Cut the cake at a 45° angle, brush with orange liqueur syrup and score lines. Spread with chocolate whipped cream, sprinkle with candied orange peel, roll up and refrigerate for at least 30 minutes. Decorate the top with caramel almonds.
