How to make
This gorgeous almond cake can has different heights depending on the cream and decoration.
The cake layers turn out very tasty, like French macarons, if the almonds are finely ground.
You can prepare the white cake version only with cream, butter and nuts or as I decided - with chocolate. If you do not use chocolate, add 5.3 oz (150 g) of butter to the cream.
The chocolate cake is gluten-free and if you want it to be sugar-free, replace the sugar with 40 g of stevia or another sweetener.
Preparing the cake layers:
Beat the egg whites with the sugar. Mix the ground almonds (or ready-made almond flour) and vanilla and then gradually add them to the beaten egg whites, while stirring with a spatula.
Divide the mixture into two (24 cm) or three (20 cm) or four small (16 cm as I did) layers and bake them on baking paper in a preheated 340°F (170 degree) oven for about 20 minutes for the small ones and 25 for the large ones or until the cake layers are fully baked.
For the cream:
On the hob. heat the cream and coconut sugar (or plain sugar), which should melt. The mixture should not boil. Add the beaten egg yolks and vanilla. Stir constantly over low heat until the mixture thickens and becomes creamy. It takes about ten minutes.
When the cream thickens, add the broken chocolate pieces and stir, so that they can melt. Cool the chocolate cream.
Once the mixture has cooled, add the butter (left to soften at room temperature). Whip the cream with a mixer. Assemble the cake, alternating the cake layers and cream and a few crushed nuts (walnuts or almonds).
Decorate the chocolate princess almond cake with crushed roasted almonds and melted dark chocolate in cream.
Decorate the cake as your heart desires! Or just make a simple one, as I did for the family for no reason.
The delicious cake should be left in the refrigerator for a few hours.
After that enjoy its amazing taste.
Enjoy!
