Florentine Cake
Baking and Desserts • Italian
Description
The layers bake for 3 hours! You will need layers with a diameter of 20 cm, so plan how you will fit them in the oven. They can also be baked in advance and stored in the freezer. Instead of almonds, you can use hazelnuts. Nuts can be easily chopped. Wrap a small amount of nuts in a clean towel and crush (or roll) them with a can on top. To make the cream softer, you can add a few tablespoons of condensed milk after whipping it. It takes a long time to prepare, but it turns out incredibly delicious! It's worth it!
Ingredients
- Sugar 10 oz
- Egg white 3 pieces
- Vinegar essence 1 teaspoon
- Corn Starch 0 oz
- Instant coffee 5 fl oz
- Margarine 5 oz
- Butter 0 oz
- Ground Almonds 5 oz
- 10% cream 10 oz
Step-by-Step Guide
Step 1
Preheat the oven to 210°F. Whip the egg whites slightly. While continuing to whip, add 100 g of sugar. When the foam becomes thick, add vinegar to the egg whites. Continue whipping and add another 100 g of sugar.
Step 2
On parchment paper, form 3 layers from the mixture (each with a diameter of 20 cm). Immediately place in the oven for 2 hours at 210°F. Then turn off the oven and leave the layers inside for another hour.
Step 3
Prepare the mocha cream. Mix the starch with warm coffee. Add 100 g of sugar and bring to a boil. Remove from heat. Add margarine. Stir until completely dissolved. Let it cool.
Step 4
Prepare the praline. Place a small saucepan on the heat. Pour in 50 g of sugar, stirring until light brown caramel forms. Add the chopped nuts, butter, and caramel. Stir over heat until fragrant. Pour the mixture onto a plate. Let it cool, then chop.
Step 5
Whip the cream into stiff peaks.
Step 6
Take one layer, spread cream on it, drizzle with mocha cream, sprinkle with praline, and cover with the next layer. Spread cream on it just like the first, drizzle with mocha cream, sprinkle with praline, and cover with the next layer. Repeat with cream, mocha, and praline. Place in the refrigerator to prevent it from spreading!
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