Praline cake composed of
– an almond biscuit,
– a praline crisp
– praline butter cream,
– icing sugar
Ingredients
Almond biscuit
✔65g icing sugar
✔65g almond powder
✔25g flour
✔40g whole milk
✔150g egg whites
✔25g caster sugar
✔a pinch of fine salt
✔ Icing sugar
Almond and hazelnut praliné
✔75g almonds
✔75g hazelnuts
✔75g caster sugar
Praline crisp
✔25g milk chocolate
✔12g crêpes dentelles
✔35g praline
Praline butter cream
✔100 g egg yolks
✔100 g water
✔140 g caster sugar
✔260 g softened butter
✔130 g praline
The recipe
Almond biscuit
✔65g icing sugar
✔65g almond powder
✔25g flour
✔40g whole milk
✔150g egg whites
✔25g caster sugar
✔a pinch of fine salt
✔ icing sugar
Pour the icing sugar, almond powder and flour into a bowl. Add the milk and mix. Beat the egg whites with an electric mixer and a pinch of salt. Tighten the whites by adding the caster sugar in two batches. Add ⅓ of the whites to the batter and mix to soften. Add the rest and mix gently. Pour onto a baking tray, smoothing the surface. Sprinkle the entirety of the icing sugar. Bake at 180°C for 10 to 12 minutes. Leave to cool and then cut out 4 biscuits of identical size 20X11 cm.
Almond and hazelnut praliné
✔75g almonds
✔75g hazelnuts
✔75g caster sugar
Roast the hazelnuts and almonds on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the hazelnuts (without the skin) and the almonds and blend until you have a praline. Be careful, you need a good blender.
Crunchy praline
✔25g milk chocolate
✔12g crêpes dentelles
✔35g praline
In a bowl, pour the praline, the previously melted milk chocolate and add the crumbled crêpes dentelles. Mix gently. Spread this crumble on your first almond biscuit. Place in the freezer for a few minutes.
Praline butter cream
✔100 g egg yolks
✔100 g water
✔140 g caster sugar
✔260 g softened butter
✔130 g praline
Pour the water and caster sugar into a saucepan and heat to 118°C. Put the yolks in the bowl of a food processor and start whisking when the syrup reaches 115°C. When the syrup reaches 118°C, pour it over the yolks and whizz until cool. When the mixture has cooled, gradually add the butter, cut into pieces, while stirring at low speed. Finally add the praline and mix.
Assembly
Place your first biscuit in the bottom of your frame, the one with the crispy praline. Cover with ¼ of the butter cream. Place the 2nd biscuit, the 2nd quarter of the buttercream. Cover with the 3rd biscuit and the 3rd quarter of buttercream. Finally finish with the last biscuit and the remaining buttercream. Smooth out the top and place in a cool place.
Serve whole or cut into individual portions. Sprinkle with icing sugar at the last moment and decorate with chocolate.
