Gateau Almond With Buttercream Recipe
Ingredients
| 1/2 cup unsaited butter | ||
| 6 slightly beaten eggs | ||
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Apricot Glaze Coffee Buttercream | ||
Directions
Melt butter; set aside to cool.
In bowl combine eggs and sugar; stir till just combined.
Set bowl over large saucepan containing 2 inches hot, not boiling, water.
Heat over low heat, stirring occasionally, till lukewarm, 8 to 10 minutes.
Remove from heat.
Beat at high speed of electric mixer till light and tripled in volume, about 15 minutes.
Gently fold in flour, one-third at a time.
Gradually fold in butter, vanilla, and almond extract.
Pour into 2 greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° till done, 25 to 30 minutes.
Cool in pans 10 minutes; remove and cool.
To assemble cake, place one cake layer on piece of well-buttered waxed paper.
Pour on hot Apricot Glaze.
Transfer to cake platter.
Place second cake layer atop first.
Frost with Coffee Buttercream.
Chill cake.
If desired, pipe extra Coffee Buttercream through pastry tube over top of cake, and garnish with snipped candied apricots.
Apricot Glaze: Mix and boil 1/2 cup sieved apricot preserves and 1 tablespoon brandy.
Coffee Buttercream: Beat 4 egg yolks till thick and lemon-colored; set aside.
Cream 1 cup softened unsaited butter till fluffy; set aside.
Combine 2/3 cup sugar, 1/4 cup water, and 1 tablespoon instant coffee powder; bring to a boil, stirring to dissolve.
Cook over medium-low heat, without stirring, to soft-ball stage (236°).
Quickly pour hot syrup in steady stream into egg yolks, beating constantly at high speed of electric mixer.
Continue beating till thick and smooth; cool.
Beat in butter, a tablespoon at a time.
Cover; chill till firm enough to spread, about 30 minutes.
In bowl combine eggs and sugar; stir till just combined.
Set bowl over large saucepan containing 2 inches hot, not boiling, water.
Heat over low heat, stirring occasionally, till lukewarm, 8 to 10 minutes.
Remove from heat.
Beat at high speed of electric mixer till light and tripled in volume, about 15 minutes.
Gently fold in flour, one-third at a time.
Gradually fold in butter, vanilla, and almond extract.
Pour into 2 greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° till done, 25 to 30 minutes.
Cool in pans 10 minutes; remove and cool.
To assemble cake, place one cake layer on piece of well-buttered waxed paper.
Pour on hot Apricot Glaze.
Transfer to cake platter.
Place second cake layer atop first.
Frost with Coffee Buttercream.
Chill cake.
If desired, pipe extra Coffee Buttercream through pastry tube over top of cake, and garnish with snipped candied apricots.
Apricot Glaze: Mix and boil 1/2 cup sieved apricot preserves and 1 tablespoon brandy.
Coffee Buttercream: Beat 4 egg yolks till thick and lemon-colored; set aside.
Cream 1 cup softened unsaited butter till fluffy; set aside.
Combine 2/3 cup sugar, 1/4 cup water, and 1 tablespoon instant coffee powder; bring to a boil, stirring to dissolve.
Cook over medium-low heat, without stirring, to soft-ball stage (236°).
Quickly pour hot syrup in steady stream into egg yolks, beating constantly at high speed of electric mixer.
Continue beating till thick and smooth; cool.
Beat in butter, a tablespoon at a time.
Cover; chill till firm enough to spread, about 30 minutes.
Chef
