Indulgent almond cake – selection of models

Ingredients

• 300 g Almond flour (Fine, unsweetened)
• 50 g White sesame seeds (To be toasted)
• 50 g Golden sesame seeds (To be toasted)
• 150 g Chopped almonds (Lightly toasted)
• 200 ml Sweetened condensed milk (In a can)
• 15 ml Orange blossom water or vanilla extract (1 tablespoon orange blossom water or 1 teaspoon vanilla)
• 4 pcs Egg whites (For coating the shapes)
• 200 g White chocolate (To melt)
• 1 c. à café Brown food coloring (To give a dark chocolate hue to white chocolate)
• 150 g Dark chocolate (For coffee decoration)
• 1 c. à café Coffee extract (To flavor the pyramid model dough)
• 1 c. à café Natural strawberry extract (To flavor the rose model dough)
• 200 g Liquid honey (For the cigar model and the filling)
• 50 ml Glucose syrup or extra honey (For the filling)
• 50 g Candied fruits (cherries, etc.) (For filling and decoration)
• 10 g Edible dried flowers (For final decoration)
• 2 c. à soupe Flour (Mixed with water for the cigar glue)
• 2 c. à soupe Water (For the cigar glue)

Instructions

1. Toast the white sesame seeds

   Heat a pan over medium heat, add the white sesame seeds and stir constantly for 5 minutes until they are lightly golden and fragrant.

   Time: PT5M

2. Toast the golden sesame seeds

   Repeat the process with the golden sesame seeds for 5 minutes.

   Time: PT5M

3. Toast the chopped almonds

   In the same pan, add the chopped almonds and brown them over medium heat for 5 minutes, stirring regularly.

   Time: PT5M

4. Prepare the base dough

   In a large bowl, combine the almond flour, toasted sesame seeds (white and golden) and chopped almonds. Add the sweetened condensed milk and orange blossom water (or vanilla). Knead until you obtain a homogeneous dough that holds together without sticking to the fingers.

   Time: PT10M

5. Divide the dough into portions

   Divide the dough into 12 equal portions (about 30 g each) and place them on a baking sheet lined with parchment paper.

   Time: PT5M

6. Nut model – Shaping and baking

   Press each portion into a walnut-shaped silicone mold. Bake in the preheated oven at 180°C for 10 minutes.

   Time: PT10M

   Temperature: 180°C

7. Melt the white chocolate and color

   Melt the white chocolate in a bain-marie or microwave (30 s, stir, repeat) then add the brown coloring and mix until you achieve a dark chocolate hue.

   Time: PT5M

8. Coat the nuts with chocolate

   After baking, let the cakes cool for 2 minutes, then dip or drizzle them with the colored white chocolate. Place on a rack and refrigerate for 1 hour until the chocolate sets.

   Time: PT5M

9. Round model – White sesame coating

   Brush a portion of dough with egg white, roll it in the white sesame seeds, place it in a round mold and bake for 10 minutes at 180°C.

   Time: PT10M

   Temperature: 180°C

10. Round model – Chopped almond coating

    Brush another portion of dough with egg white, roll it in the toasted chopped almonds, place it in a round mold and bake for 10 minutes at 180°C.

    Time: PT10M

    Temperature: 180°C

11. Pyramid model – Coffee flavor

    Add the coffee extract to the remaining dough, mix well, shape into a pyramid in the corresponding mold and bake for 10 minutes at 180°C.

    Time: PT10M

    Temperature: 180°C

12. Decorate the coffee model

    Melt the dark chocolate, let it cool slightly, then drizzle over the pyramids. Let set in the refrigerator for 30 minutes.

    Time: PT5M

13. Rose model – Strawberry flavor

    Incorporate the strawberry extract into the dough, shape in the rose-shaped silicone mold, bake for 10 minutes at 180°C.

    Time: PT10M

    Temperature: 180°C

14. Coat the rose model with strawberry white chocolate

    Melt the white chocolate, incorporate the strawberry extract, drizzle over the roses, then refrigerate for 1 hour so the chocolate sets.

    Time: PT5M

15. Cigar model – Shaping

    Divide the remaining dough into strips, roll them into cigar shapes, seal the ends with a mixture of water and flour.

    Time: PT5M

16. Frying the cigars

    Heat sunflower oil to 170‑180°C in a deep pan. Submerge the cigars and brown them 2‑3 minutes on each side until crisp.

    Time: PT5M

    Temperature: 170-180°C

17. Honey coating

    Heat the honey over low heat, dip the fried cigars in it, then let rest for a few hours to absorb.

    Time: PT5M

18. Prepare the filling

    Mix the remaining chopped almonds, toasted sesame seeds, candied fruits, glucose syrup (or honey) until you obtain a sticky paste.

    Time: PT10M

19. Fill the cakes

    Once all the cakes are completely cooled, fill them with the prepared mixture, sprinkle with dried flowers and place a small candied cherry on each piece.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g