Hello everyone!
Your family and friends will be delighted with this delicious almond cake filled with truffle cream. No one can resist this recipe.
Ingredients Almond dough for 4 pans Ø 20 cm
If you only have two pans you will need to halve the ingredients and repeat the preparation process twice, I only have two pans too!
- 2 cans of chickpeas (à 400 g) in brine
- 230 g all-purpose flour
- 200 g ground almonds
- 2 teaspoons baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- 150 grams of granulated sugar
- 1 tsp cream of tartar
- 2 tsp vanilla extract
- 40 ml vegetable oil
Ingredients truffle cream:
The truffle cream is enough for the whole cake!
- 200 ml sweet cream vegan
- 56 g vegan butter
- 70 grams of granulated sugar
- 150 grams of dark chocolate
- 1 tbsp rum
Preparation of the truffle cream:
Chop the chocolate.
Bring the heavy cream, sugar and butter to a boil in a saucepan, remove the saucepan from the heat, add the chopped chocolate and mix with a whisk until well combined.
Put the truffle cream in a bowl and let it cool completely.
It is advisable to prepare the truffle cream the day before and store it in the fridge!
Preparation of almond dough:
2 layers of cake are prepared at the same time. In the following instructions, total amounts are taken and divided in half. Measure out the aqua faba/chickpea brine to the exact 180ml and place in a glass bowl. Place this in the fridge or freezer to chill for about 20 to 30 minutes. It should be very cold, but not frozen or contain pieces of ice. Be sure to check this after 15 minutes as it really depends on how cold your freezer is!
Prepare 2 (20 cm Ø) cake tins by greasing them and lining the bottom with baking paper.
Place the ground almonds in a mixing bowl, sift in the flour, baking powder, baking soda, salt and sugar and mix all the ingredients well and set aside.
Beat the chilled aqua faba until fluffy and white (soft peaks), about 2 minutes or up to 5 minutes. Add 1/2 teaspoon cream of tartar and continue beating until stiff peaks form, about 3 to 5 minutes.
Add 1 teaspoon of vanilla extract and continue beating for about a minute while pouring in 2 tablespoons of vegetable oil. The meringue will now be thicker and shinier. The volume has quadrupled.
Using a wide spatula, gently fold the dry ingredients into the meringue until combined. Don't overmix. Divide the batter between both cake pans and spread evenly with a spatula. Shake it from side to side and gently tap it on the table to make sure it's even.
Bake at 180°C for 20 to 25 minutes or until a toothpick comes out clean.
After baking, place the cake pans on wire racks and let cool for 15 minutes. Carefully turn the cake out of the mold and let it cool completely. pull off the parchment paper.
Do not forget! Now repeat the above steps for the additional 2 layers of the 4 layer cake!
Now whip the cold truffle cream with a whisk, add the rum and stir well.
Spread the individual cake sheets with the truffle cream and put them together. Spread cream all over the cake.
Now put the cake in the fridge for at least an hour, after cooling you can decorate it as you like. I used white melted chocolate and chocolate sprinkles.
